One treat that this Yankee finds enjoyable is the boiled peanut. I was born and raised in New England and had never heard of boiled peanuts until I worked with a girl who was from Florida. She brought in some boiled peanuts to work one day, I tasted them and was hooked. That was 27 years ago. I didn’t have them again until I moved to the South 21 years ago.
Today, I boiled some peanuts that my daughter brought home.
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or “bean” family (Fabaceae).
Boiled (Salted) Peanuts
2 lbs. raw peanuts
Rinse the unshelled peanuts in cold water to remove any dirt or debris.
Place peanuts into a large kettle; add water to cover, throw in a 1/4 cup of kosher salt.
Bring to a boil, lower heat, cover and boil for 2 hours or until the peanuts are soft. You will have to test the peanuts by removing one from the pot, shuck it then test for doneness. (It should have a texture and feel of a cooked bean such as kidney beans.)
Drain and enjoy!
After they were cooked, my grandchildren and I couldn’t stop eating them. If you like boiled peanuts, they can be very addictive.
My next adventure with the boiled peanuts will be Cajun style.