Boiled Peanuts

Deep Run Roots

Boiled peanuts are a southern staple that the rest of the US seems baffled by. To me, they taste a lot like edamame, and eating them is similar -- crack open the shell (often with your mouth -- it's less messy that way, since the shells can hold the cooking water) and suck out the salty goodness inside!

If you can't find green peanuts, raw peanuts in the shell will work, but they take MUCH longer; I suggest using a pressure cooker if that's the case.

You can find this recipe here: http://www.achefslifeseries.com/posts/84

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[00:04]: today I'm cooking the books with Heather
[00:07]: we are making probably the easiest
[00:09]: fewest ingredients recipe we have ever
[00:12]: made on this channel so it might be the
[00:15]: shortest one we are making boiled
[00:19]: peanuts and now look I'm probably gonna
[00:23]: say bowl peanuts
[00:24]: more than once because that is how you
[00:26]: say it in North Carolina that's how I've
[00:28]: heard it most of the time it is a it is
[00:31]: a southern way of saying it and you'll
[00:33]: probably hear that but it's boiled
[00:34]: peanuts and I have to say I have made
[00:38]: boiled peanuts before many times I
[00:40]: really really like them I know that it
[00:42]: sounds kind of weird but if you think
[00:46]: about it
[00:46]: peanuts are legumes they're beans
[00:49]: they're just like all those other other
[00:51]: beans that you eat soft and and you know
[00:56]: boiled with salt and these flavorings
[00:59]: and so trust me it's good and all the
[01:05]: recipe requires is salt water and green
[01:10]: peanuts now that's where you're gonna
[01:11]: have a problem green peanuts are only
[01:15]: found apparently they come out of the
[01:17]: ground sometime in early October and
[01:19]: that's when you can find them green and
[01:21]: you can boil them but you can freeze
[01:22]: them so if you boil up a bunch you can
[01:24]: freeze them in batches and have them
[01:25]: throughout the year we do so these are
[01:30]: not green they are raw so these are raw
[01:33]: peanuts but they're much drier than
[01:35]: green peanuts you can boil these she
[01:38]: says not to not to do that
[01:41]: they do take a really long time I
[01:44]: usually use the pressure cooker and it
[01:47]: takes like at least a couple hours like
[01:49]: sometimes I do like four hours like two
[01:52]: cycles in the pressure cooker just
[01:54]: because it takes a while to get through
[01:56]: the dryer outside these however are
[01:60]: green peanuts and we've just rinsed them
[02:01]: but they're much much moister they just
[02:07]: come out of the ground they are
[02:08]: basically fresh peanuts
[02:13]: from the ground and so the thing you
[02:17]: need to think about with boiled peanuts
[02:19]: is how you like them they're a little
[02:22]: they taste when I first tasted them
[02:24]: I'm not southern I grew up in the south
[02:27]: but my with northern parents so when I
[02:31]: first tasted them I was already an adult
[02:32]: and they tasted to me they remind me a
[02:35]: lot of edamame so if you eat at a mom a
[02:37]: like at your or even you know soybeans
[02:41]: that you know have been roasted or
[02:44]: boiled or sauteed that's what they taste
[02:48]: like to me which makes sense because
[02:49]: really it's all legumes right so most of
[02:56]: this you're probably not gonna see I
[02:57]: have a pot on my stove with a bunch of
[02:60]: water and a bunch of salt you want these
[03:02]: to be salty and we're just gonna boil
[03:06]: them we're gonna boil them for an hour
[03:07]: and then we're gonna try them and that's
[03:09]: the only way you can tell if they are
[03:10]: done you might like them a little soft
[03:15]: really soft i we tend to prefer them
[03:17]: pretty soft or you might like them a
[03:20]: little more al dente but you try them
[03:22]: and if you like them great let them sit
[03:24]: in their brine and you want it you might
[03:26]: want to once they're salty enough you
[03:29]: can take them out but they will take on
[03:32]: more salt from the from the cooking
[03:35]: liquid as they cool but if but if they
[03:39]: start getting too salty you can take
[03:41]: them out of that but she says to store
[03:44]: them in the brine I generally don't but
[03:48]: they'll keep in the refrigerator for a
[03:50]: week or so or in the freezer for about a
[03:56]: year so we'll let you know what they
[03:59]: look like when they're done and we'll
[04:00]: probably show you how we check it in
[04:03]: between so stay tuned alright so it just
[04:06]: brought the salt water and peanuts up to
[04:09]: a boil and you want to keep this sort of
[04:12]: boiling but you want to make sure that
[04:14]: it doesn't rattle water so you want to
[04:17]: check it every so often but we're also
[04:20]: going to put a lid on it and I'm gonna
[04:22]: make sure it doesn't boil too fast
[04:25]: lids on it but so probably about medium
[04:28]: medium-low heat on my stove will keep it
[04:30]: boiling and then we're will check it in
[04:34]: an hour at an hour this is what they
[04:36]: look like I picked out a small one and
[04:40]: tried it and it's soft but not quite as
[04:43]: soft as been a bike so I'm going to let
[04:46]: it go for another half an hour and test
[04:48]: it again okay we have been these been
[04:50]: boiling for about an hour and 45 minutes
[04:51]: now they were really done as far as I
[04:53]: could tell at an hour and a half but you
[04:56]: know took us a little time and this is
[04:58]: what they look like noise they're still
[05:03]: kind of floating as they we like to let
[05:07]: them cool in the brine and as they cool
[05:10]: they'll take on a little more water a
[05:13]: little more of the brine and and be a
[05:16]: little saltier I think these were not
[05:18]: quite as salty as we would have liked
[05:20]: but I'm gonna show you they're kind of
[05:23]: right now show you what you do with
[05:28]: these now normally I would probably bite
[05:32]: this and and open it with my mouth
[05:34]: because the salty brine is sort of part
[05:37]: of the point of this that gets into the
[05:40]: peanuts but you see this is the peanut
[05:47]: and it kind of squishes so that means
[05:50]: it's pretty much done not as salty as I
[05:55]: would like so we're just gonna let it
[05:57]: sit in this brine and it'll absorb some
[06:00]: of the salt and it'll probably be fine
[06:02]: when they're cool and that is it for
[06:08]: this recipe just show you guys what
[06:10]: these look like after they've been
[06:11]: sitting in the water for a while they've
[06:12]: actually taken up more of the water more
[06:17]: of the brine into the peanuts and most
[06:19]: of them are no longer floating and
[06:21]: that's a good sign it means it's
[06:22]: probably they'll probably be saltier and
[06:26]: really good I think I neglected to
[06:29]: mention this is from deep run roots
[06:32]: maybe in Howard's cookbook
[06:36]: she's from Eastern North Carolina my
[06:38]: husband is from Eastern North Carolina
[06:39]: so a lot of what she does is very
[06:41]: familiar to him and this is one of the
[06:45]: things that he grew up on so I hope that
[06:48]: you'll be able to find raw peanuts and
[06:51]: that you'll try this because this is a
[06:53]: great snack we have it pretty much all
[06:57]: throughout the fall as they're available
[06:59]: we'll have it you know in the afternoon
[07:02]: the beer something like that sitting on
[07:05]: the porch kids our kids love them and
[07:09]: it's super easy if you enjoyed this
[07:13]: recipe please come back next week and
[07:16]: we'll have another probably not quite so
[07:19]: easy recipe for you on cooking the books
[07:22]: with heathered thanks
[07:28]: you