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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Alabama Boiled Peanuts--or "Goobers" Recipe

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This recipe for Alabama Boiled Peanuts--or "Goobers" is from The Willie Ruth Forrester and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PEANUTS
salt
water
Directions:
Directions:
Wash peanuts thoroughly in cool water; then soak in clean water for about 30 minutes before cooking.

Put peanuts in a saucepan and cover completely with water. Add 1 Tablespoon salt for each pint of peanuts.

The cooking period for boiled peanuts varies according to the maturity of the peanuts. "Freshly-pulled" green peanuts cook for a shorter time than peanuts which have been stored for a time.

There is no firm method for cooking boiled peanuts. The shells of some will absorb more salt than others, so it is best to begin with 1 Tbsp salt per pint. Then add more salt to taste later. Boil peanuts for about 35 minutes, then taste. If they are not salted enough, add more salt and taste again in ten minutes (both for salt and doneness) If not ready, continue tasting every 5 minutes until they are satisfactory.

Drain peanuts after cooking or they will continue to absorb the salt.

To have year round, you can freeze them. When ready to eat, remove from freezer and thaw. Be sure to refrigerate or they will become sour.
Number Of Servings:
Number Of Servings:
many
Personal Notes:
Personal Notes:
...we all enjoyed these each and every time we came to see Grandmother and Granddaddy...there would be a fresh pot still warm on the stove-top...no matter how late we arrived.

 

 

 

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