{"id":2867,"date":"2011-10-09T19:10:17","date_gmt":"2011-10-09T19:10:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2867"},"modified":"2011-10-09T19:10:17","modified_gmt":"2011-10-09T19:10:17","slug":"cassoulet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet\/","title":{"rendered":"Cassoulet"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Bohnen weiss
\n2 mittlere Knoblauchzehen
\n125 g R\u00e4ucherspeck
\n1 mittlere Knoblauchwurst
\n250 g Schweinefleisch
\n250 g Hammelfleisch
\n60 g Schweineschmalz
\n2 mittlere Zwiebeln
\n1 Bund Suppengr\u00fcn
\n1 Lorberblatt
\n50 g Tomatenmark
\nSalz
\nPfeffer
\nThymian
\nSemmelmehl
\nButterflocken
\nZubereitung<\/strong>
\nBohnen \u00fcber Nacht einweichen, am n\u00e4chsten Tag mit zerdr\u00fcckten Knoblauchzehen, Speck und Wurst aufsetzen und aufkochen. Schweine- und Hammelfleisch in W\u00fcrfel schneiden, in der Pfanne zusammen feingeschnittenen Zwiebeln, Lorberblatt und Suppengr\u00fcn in heissem Fett kr\u00e4ftig anbraten und zu den Bohnen geben.
\nTomatenmark und Gew\u00fcrze dazur\u00fchren, Fleisch und Bohnen bei m\u00e4ssiger Hitze garen. Speck und Wurst herausnehmen, in Scheiben schneiden und mit den Bohnen vermengen.
\nCassoulet in eine feuerfeste Form f\u00fcllen, mit Semmelmehl bestreuen, Butterflocken aufsetzen und 10 Minuten im Ofen \u00fcberbacken. Dann die Haut unterr\u00fchren, wieder mit Semmelmehl bestreuen, neue Butterflocken aufsetzen und nochmals \u00fcberbacken.
\nDiese Prozedur ein drittes Mal wiederholen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Bohnen weiss 2 mittlere Knoblauchzehen 125 g R\u00e4ucherspeck 1 mittlere Knoblauchwurst 250 g Schweinefleisch 250 g Hammelfleisch 60 g Schweineschmalz 2 mittlere Zwiebeln 1 Bund Suppengr\u00fcn 1 Lorberblatt 50 g Tomatenmark Salz Pfeffer Thymian Semmelmehl Butterflocken Zubereitung Bohnen \u00fcber Nacht einweichen, am n\u00e4chsten Tag mit zerdr\u00fcckten Knoblauchzehen, Speck und Wurst aufsetzen und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18,6],"tags":[78],"class_list":["post-2867","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-hauptgerichte","tag-bohnen","item-wrap"],"yoast_head":"\nCassoulet<\/title>\n<meta name=\"description\" content=\"- Cassoulet\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cassoulet\" \/>\n<meta property=\"og:description\" content=\"- Cassoulet\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-09T19:10:17+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Cassoulet\",\"datePublished\":\"2011-10-09T19:10:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/\"},\"wordCount\":142,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bohnen\"],\"articleSection\":[\"Gem\u00fcse & Obst\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/\",\"name\":\"Cassoulet\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-10-09T19:10:17+00:00\",\"description\":\"- Cassoulet\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/09\\\/cassoulet\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cassoulet\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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