Yield: 11 servings
|24 ounces||Bag raw peanuts in the shell large Virginia type|
|3 tablespoons||Salt (to 1/4 cup)|
While this isn't the famous boiled "green" peanut of peanut growing areas, boiling dried raw peanuts in the shell results in a delicious, slightly sweet, peanutty bean snack. Boiled, the high fat peanut is a bit easier to digest. Boil up a batch, divide and freeze for ready to shell snacks or as tasty additions to grain, green or bean salads.
Rinse peanuts, drain and place in a large saucepan, cover with wataer and add salt to taste. Adjust heat to lowest setting, allowing water to slowly reach a very gentle simmer, stir occasionally, and cook until tender. this will take at least 4 hours, most likely 6.
Begin testing for tenderness (cool and shell one or two) after about 4 hours. You want the peanut kernel to have a soft tenderness typical of canned chickpeas or kidney beans; nut crunchy, not mushy. When the kernels reach that point remove the peanuts from heat and drain. If the peanuts sit in the salty cooking water they will absorb more salt as they cool. (If you'd like them to taste saltier, let them sit inthe salt water longs. If not, drain as is; if too salty, rinse.) Handle boiled peanuts like cooked beans, serve at once or refrigerate for up to 5 days. Do not leave them sitting out.
Source: Oregonian FoodDay, Maryanne Caruthers Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 08-19-95