A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Wednesday, October 14, 2009
Vegan MoFo Day 14: Boiled Peanuts
If one is driving through rural areas of the Carolinas and Georgia (as I often am), boiled peanuts are available to sustain one on the journey. Taking the back way from Asheville to Atlanta, there is a boiled peanut and fruit stand every mile or so. The proprietor hands them over, hot and dripping in salty brine, encased in a plastic bag. Shelling, eating, and a delicious mess follow.
As this is a food I associate with car trips, it is very rare that I make it at home. However, one of my coworkers received some raw (or "green" peanuts) in her weekly Community Supported Agriculture box, and did not want them. I greedily snapped them up and decided to make boiled peanuts. Most directions say that you should soak them in cold water for 20-30 minutes, and then rinse. I think this is primarily for cleaning purposes.
Having rinsed, put the poor little peanuts into a crockpot, cover with water, and add 1 cup salt for every gallon of water. You can also add spices if you like - a big spoon of Cajun seasoning will nuclearize a whole pot of peanuts. Put the lid on, turn heat to high (if your crockpot has a setting) and let 'er run. I did mine overnight - probably 10-11 hours - and they were about right.
Any that aren't slurped up hot from the pot can be stored in the refrigerator in brine, and reheated as desired. People seem to love or hate boiled peanuts. If you want to try them and you aren't in the South (and aren't growing peanuts in your back yard), look for raw peanuts at Asian markets. I have seen them in Nashville at the K&S World Market on Nolensville Road.