Peanut Vegetable Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 quarts (about 1½ pounds) raw peanuts in
shells
2½ quarts water X 2
5 tablespoons salt
6 green onions
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Directions: |
Directions:Soak dried raw peanuts in hot water. After about hour, rinse and cover with fresh water. Soak ½ overnight, refrigerating if soaking period exceed 9 hours. To cook, drain peanuts and add salt and peanuts to boiling water. Simmer about 3 hours, stirring every 10 or 15 minutes. Add hot water as necessary to maintain level. After 2½ hours, cool, shell and taste one or two peanuts. Repeat at 15 minute intervals until consistency is "al dente" and the raw bean like taste changes to a rich meaty flavor, which indicates that the peanuts are done. Drain, cool and shell peanuts into casserole dish. Just before serving, heat in covered casserole, using microwave or conventional oven. Garnish with spray of green onions. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Personal
Notes: |
Personal
Notes: Not long after Beverley and I moved to Long Island, we brought some pecans back from South Carolina, and Beverley carried a bagful of them to her office in Manhattan. The city folks had no idea how to get pecans out of the shell; in fact, many of them didn't even know what they were. Sometime later, I boiled up a batch of peanuts one weekend when we were expecting a gang of New Yorkers for dinner. After the experience with the pecans, I knew that New Yorkers would never try a boiled peanut unless I found some way to make it look like familiar store-bought food. So I shelled the peanuts and served them as a vegetable. Sure enough, about half way through dinner, someone asked, "What kind of beans are these?"
Note: If a new crop (undried) peanuts are available, they do not need overnight soaking, just thorough washing before they are boiled.
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