{"id":338,"date":"2012-12-28T14:10:39","date_gmt":"2012-12-28T13:10:39","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=338"},"modified":"2012-12-28T14:10:39","modified_gmt":"2012-12-28T13:10:39","slug":"red-hot-beans-cowboy-bohneneintopf","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=338","title":{"rendered":"Red – Hot – Beans (Cowboy-Bohneneintopf)"},"content":{"rendered":"

f\u00fcr 6 Pers
\n1 Kg (trockene) \u00fcber Nacht eingeweichte Rote Bohnen (ergibt ca. 2 \u00bd Kg
\neingeweichte Bohnen), ca. 1 Kg. fester (abgelagerter, gesalzener) fetter Speck
\noder durchwachsener ger\u00e4ucherter Speck.
\nJe 500 gr. Zwiebeln und Tomaten gew\u00fcrfelt, 4-5 Knoblauchzehen, ca. 4 rote Chilischoten (nach Gr\u00f6\u00dfe und gew\u00fcnschter Sch\u00e4rfe), sowie ca. 2 El Pfefferk\u00f6rner (ich bevorzuge eingelegte gr\u00fcne).<\/p>\n

Die ganzen Zutaten in einen entsprechend gro\u00dfen Topf geben, mit
\nWasser auff\u00fcllen und ca. eine gute Stunde ev. etwas l\u00e4nger kochen lassen.
\nSalzen erst dann, wenn die Bohnen weich sind!!!
\nBeilage: selbstgebackene Sauerteigbr\u00f6tchen oder Stangenwei\u00dfbrot vom B\u00e4cker.<\/p>\n","protected":false},"excerpt":{"rendered":"

f\u00fcr 6 Pers 1 Kg (trockene) \u00fcber Nacht eingeweichte Rote Bohnen (ergibt ca. 2 \u00bd Kg eingeweichte Bohnen), ca. 1 Kg. fester (abgelagerter, gesalzener) fetter Speck oder durchwachsener ger\u00e4ucherter Speck. Je 500 gr. Zwiebeln und Tomaten gew\u00fcrfelt, 4-5 Knoblauchzehen, ca. … Weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":[26,8],"tags":[],"class_list":["post-338","post","type-post","status-publish","format-standard","hentry","category-gemischte-eintopf-gerichte","category-western-kuche"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-5s","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=338"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/338\/revisions"}],"predecessor-version":[{"id":343,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/338\/revisions\/343"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}