{"id":5279,"date":"2013-03-05T15:26:20","date_gmt":"2013-03-05T15:26:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5279"},"modified":"2013-03-05T15:26:20","modified_gmt":"2013-03-05T15:26:20","slug":"bohnenpuree","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/bohnenpuree\/","title":{"rendered":"Bohnenp\u00fcree"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Getrocknete dicke wei\u00dfe Bohnen
\n5 Knoblauchzehen
\n1 Zweig Rosmarin
\n7 EL Oliven\u00f6l
\n300 g Mehlig kochende Kartoffeln
\n200 ml Bohnenkochwasser
\nPfeffer & Salz<\/p>\n

Zubereitung<\/strong>
\n1. Bohnen \u00fcber Nacht in kaltem Wasser einweichen. Knoblauchzehen pellen und leicht andr\u00fccken. Eingeweichte Bohnen in einem Topf gro\u00dfz\u00fcgig mit Wasser bedecken und mit Knoblauch, Rosmarin und 5 EL Oliven\u00f6l aufkochen. Bei halb geschlossenem Topf bei milder Hitze 1,5-2 Stunden garen.
\n2. Kartoffeln sch\u00e4len und in kochendem Salzwasser 25 Minuten garen. Abgie\u00dfen und gut ausd\u00e4mpfen lassen.
\n3. Von den fertig gegarten Bohnen den Rosmarin entfernen. Bohnen und Knoblauch mit einer Schaumkelle herausheben, in einen Mixer geben und mit 200 ml Bohnenkochwasser fein p\u00fcrieren. P\u00fcree auf die hei\u00dfen Kartoffeln geben und alles mit dem Kartoffelstampfer fein zerdr\u00fccken.
\nMit Salz und Pfeffer w\u00fcrzen und warm stellen. Zum Servieren mit dem restlichen Oliven\u00f6l betr\u00e4ufeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Getrocknete dicke wei\u00dfe Bohnen 5 Knoblauchzehen 1 Zweig Rosmarin 7 EL Oliven\u00f6l 300 g Mehlig kochende Kartoffeln 200 ml Bohnenkochwasser Pfeffer & Salz Zubereitung 1. Bohnen \u00fcber Nacht in kaltem Wasser einweichen. Knoblauchzehen pellen und leicht andr\u00fccken. Eingeweichte Bohnen in einem Topf gro\u00dfz\u00fcgig mit Wasser bedecken und mit Knoblauch, Rosmarin und 5 … <\/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":[54],"tags":[78],"class_list":["post-5279","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-bohnen","item-wrap"],"yoast_head":"\nBohnenp\u00fcree<\/title>\n<meta name=\"description\" content=\"- Bohnenp\u00fcree\" \/>\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\/2013\/03\/05\/bohnenpuree\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bohnenp\u00fcree\" \/>\n<meta property=\"og:description\" content=\"- Bohnenp\u00fcree\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/bohnenpuree\/\" \/>\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=\"2013-03-05T15:26:20+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\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bohnenp\u00fcree\",\"datePublished\":\"2013-03-05T15:26:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/\"},\"wordCount\":143,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bohnen\"],\"articleSection\":[\"Beilagen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/\",\"name\":\"Bohnenp\u00fcree\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-05T15:26:20+00:00\",\"description\":\"- Bohnenp\u00fcree\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/05\\\/bohnenpuree\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bohnenp\u00fcree\"}]},{\"@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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