{"id":915,"date":"2011-04-24T05:55:05","date_gmt":"2011-04-24T05:55:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=915"},"modified":"2011-04-24T05:55:05","modified_gmt":"2011-04-24T05:55:05","slug":"grune-bohnen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/grune-bohnen\/","title":{"rendered":"Gr\u00fcne Bohnen"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n1kg Gr\u00fcne Bohnen<br \/>\nBohnenkraut<br \/>\n1 El Butter<br \/>\n1 Zwiebel (gehackt)<br \/>\nSalz, Pfeffer <\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nButter schmelzen, die Zwiebel darin angehen lassen, die Bohnen und das Bohnenkraut dazugeben und mitd\u00e4mpfen. Mit Fleischbr\u00fche abl\u00f6schen und solange k\u00f6cheln bis die Bohnen weich sind. Nicht zudecken damit die Bohnen ihre Farbe behalten! Mit Salz und Pfeffer abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 1kg Gr\u00fcne Bohnen Bohnenkraut 1 El Butter 1 Zwiebel (gehackt) Salz, Pfeffer Zubereitung: Butter schmelzen, die Zwiebel darin angehen lassen, die Bohnen und das Bohnenkraut dazugeben und mitd\u00e4mpfen. Mit Fleischbr\u00fche abl\u00f6schen und solange k\u00f6cheln bis die Bohnen weich sind. Nicht zudecken damit die Bohnen ihre Farbe behalten! Mit Salz und Pfeffer abschmecken.<\/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":[18],"tags":[229],"class_list":["post-915","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-grune-bohnen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gr\u00fcne Bohnen<\/title>\n<meta name=\"description\" content=\"- Gr\u00fcne Bohnen\" \/>\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\/04\/24\/grune-bohnen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gr\u00fcne Bohnen\" \/>\n<meta property=\"og:description\" content=\"- Gr\u00fcne Bohnen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/24\/grune-bohnen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;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=\"2011-04-24T05:55:05+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<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\\\/04\\\/24\\\/grune-bohnen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/grune-bohnen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gr\u00fcne Bohnen\",\"datePublished\":\"2011-04-24T05:55:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/24\\\/grune-bohnen\\\/\"},\"wordCount\":59,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gr\u00fcne Bohnen\"],\"articleSection\":[\"Gem\u00fcse &amp; 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August 2011","format":false,"excerpt":"Zutaten 250 g Weisse Bohnen 750 g Gr\u00fcne Bohnen 500 g Karotten 2 TL Gem\u00fcsebr\u00fchepaste 250 ml Bohnenkochwasser 150 g Schmand 1\/2 EL Speisest\u00e4rke 1 Bund glatte Petersilie 2 Bund Bohnenkraut Salz Weisser Pfeffer Zubereitung Die weissen Bohnen \u00fcber Nacht in der vierfachen Gewichtsmenge von kaltem Wasser einweichen. Am n\u00e4chsten\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":155,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/dicke-bohnen-mit-speck\/","url_meta":{"origin":915,"position":3},"title":"Dicke Bohnen mit Speck","author":"Steffen","date":"7. 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