{"id":3008,"date":"2011-12-02T20:14:11","date_gmt":"2011-12-02T20:14:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3008"},"modified":"2011-12-02T20:14:11","modified_gmt":"2011-12-02T20:14:11","slug":"weisse-bohnen-mit-kabeljau","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/02\/weisse-bohnen-mit-kabeljau\/","title":{"rendered":"Weisse Bohnen mit Kabeljau"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

500 g kleine\u00a0weisse\u00a0Bohnen
\n750 g Kabeljaufilet
\n2 mittelgrosse Zwiebeln- gesch\u00e4lt und fein gew\u00fcrfelt
\n2 Knoblauchzehen- gesch\u00e4lt und fein gew\u00fcrfelt
\n1 Bund glatte Petersilie
\n1 Zweig Thymian
\n2 mittelgrosse Tomaten- geh\u00e4utet, Fruchtfleisch- grob gehackt
\n150 g R\u00e4ucherspeck- gew\u00fcrfelt
\n1 l \u00a0H\u00fchnerbr\u00fche
\n250 ml Wasser
\n1 Lorbeerblatt
\n3 Essl\u00f6ffel Butter
\nOliven\u00f6l
\nGrobes Meersalz
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nDie Bohnenkerne in reichlich Wasser drei bis vier Stunden oder \u00fcber Nacht, einweichen. In einem Topf etwas Oliven\u00f6l erhitzen, die Speckw\u00fcrfel darin auslassen, dann Zwiebeln, Knoblauch und Bohnen kurz anschwitzen,
\nH\u00fchnerbr\u00fche und Wasser angiessen, Thymianzweig und Lorbeerblatt hinzugeben und die gew\u00fcrfelten Tomaten untermischen.
\nDas Ganze zugedeckt etwa fuendundvierzig bis sechszig Minuten bei geringer Hitze garen. Die Bohnen mit einem Schauml\u00f6ffel aus dem Topf heben und beiseite stellen. Die Kr\u00e4uter entfernen und die Garfl\u00fcssigkeit bei grosser
\nHitze zu einer sirupartigen Konsistenz einkochen.
\nDie Bohnen wieder zur\u00fcck in den Topf geben, von der Hitze nehmen, die Butter untermischen, leicht salzen und pfeffern und warm stellen.
\nIn der Zwischenzeit das Fischfleisch unter fliessendem Wasser absp\u00fclen, gut abtrocknen und in grosse St\u00fccke teilen. In eine Pfanne etwas Oliven\u00f6l geben und die Fischfiletst\u00fccke darin von allen Seiten anbraten. Mit Pfeffer und etwas Salz w\u00fcrzen.
\nBohnen auf Tellern anrichten, die Fischst\u00fccke dar\u00fcber verteilen und mit den frisch gehackten Petersilienbl\u00e4tter bestreut servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g kleine\u00a0weisse\u00a0Bohnen 750 g Kabeljaufilet 2 mittelgrosse Zwiebeln- gesch\u00e4lt und fein gew\u00fcrfelt 2 Knoblauchzehen- gesch\u00e4lt und fein gew\u00fcrfelt 1 Bund glatte Petersilie 1 Zweig Thymian 2 mittelgrosse Tomaten- geh\u00e4utet, Fruchtfleisch- grob gehackt 150 g R\u00e4ucherspeck- gew\u00fcrfelt 1 l \u00a0H\u00fchnerbr\u00fche 250 ml Wasser 1 Lorbeerblatt 3 Essl\u00f6ffel Butter Oliven\u00f6l Grobes Meersalz Salz Pfeffer Zubereitung … <\/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_post_was_ever_published":false,"_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}},"categories":[19,6],"tags":[163,443],"class_list":["post-3008","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-kabeljau","tag-weisse-bohnen","item-wrap"],"yoast_head":"\nWeisse 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Januar 2012","format":false,"excerpt":"Zutaten 2 Knoblauchzehen 2 Chilischoten 1 Zweig glatte Petersilie 200 g gerauchter Bauchspeck 2 EL Oliven\u00f6l 200 g Suppengem\u00fcse, gew\u00fcrfelt (Sellerie, M\u00f6hre, Zwiebel) 300 g Berglinsen 1 gro\u00dfe Dose gesch\u00e4lte Tomaten 100 ml Rotwein 500 ml Gem\u00fcsebr\u00fche. 4 Thymianzweige 4 Salsicce (idealerweise vom Wildschwein) 2 - 3 EL Balsamico etwas\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pasta-e-fagioli-nudeln-mit-bohnen\/","url_meta":{"origin":3008,"position":5},"title":"Pasta e fagioli (Nudeln mit Bohnen)","author":"Steffen","date":"16. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 200 g Weisse Bohnen, getrocknet oder bunte Burlottibohnen 150 g R\u00e4ucherspeck, durchwachsen 1 Zwiebel 1 Karotte 1 Stange Bleichsellerie 2 Knoblauchzehen 500 g Tomaten; aus der Dose 3 EL Oliven\u00f6l Salz Pfeffer 300 g H\u00f6rnchen Parmesank\u00e4se Zubereitung Die Bohnen \u00fcber Nacht einweichen. Fast gar kochen, am besten im Dampftopf.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3008","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3008"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3008\/revisions"}],"predecessor-version":[{"id":3009,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3008\/revisions\/3009"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}