{"id":3430,"date":"2020-11-01T11:34:59","date_gmt":"2020-11-01T11:34:59","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=3430"},"modified":"2020-11-01T11:34:59","modified_gmt":"2020-11-01T11:34:59","slug":"pork-with-beans","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=3430","title":{"rendered":"Pork with beans"},"content":{"rendered":"<p>Should be done with black beans, rather than the black eyed beans used here. Would love to try that, I have a feeling they would be quite different and mush up a little more. But as I hoped this is just a really solid way to make a lot of good food. A nice staple for the freezer. I also approximated the salsa with our glut of tomatillos, roasting in the oven for 15 minutes rather than in a pan. Really nice. Lots couldn&#8217;t get enough of it in fact. <\/p>\n<p>From Rick Stein, Mexico pg. 247<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Should be done with black beans, rather than the black eyed beans used here. Would love to try that, I have a feeling they would be quite different and mush up a little more. But as I hoped this is just a really solid way to make a lot of good food. A nice staple&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3420,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[177,266,55,71],"class_list":["post-3430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-beans","tag-mexican","tag-pork","tag-rick-stein"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3430"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3430\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/3420"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}