boiled peanuts.

boiled peanuts are a popular snack throughout asia, but not so much anywhere else except for the southern united states (and hawaii!), where the nation's peanut production is centered. generally, peanuts are served roasted which brings out the nuttiness, but once boiled, it takes on a beany flavour--unsurprising, considering peanuts are not in fact nuts but legumes. peanuts that are used for boiling are the same for roasting, but generally the younger, fresher legume (called 'green' in the us, even though they aren't literally so) is preferred for a sweeter, more subtle taste.

in the united states, boiled peanuts are still considered somewhat of an oddity, and yet boiled edamame soy beans can be found quite regularly. there is quite a similarity in taste, although i find the peanut to be sweeter and a little more complex. perhaps one of the reasons why they aren't as popular as they could be is because it does take quite a bit of boiling time to get the peanut tender; however, with a slow cooker, you can pretty much get away with dumping some raw peanuts and salt into the pot, cover with water, set it and forget it. have a good night's sleep. clean the garage. take the dog on a long, long, long walk. return to a tasty and relatively healthy gem of a snack.


boiled peanuts, slow cooker method

(for a 6-qt. slow cooker/crock-pot)

1 qt/4 c. raw peanuts
4 qts water
1/2 c kosher salt

*optional: star anise, cinnamon sticks, fresh ginger, szechuan peppercorns, dried whole chilis (for a little asian flair, use at your own discretion. personally i prefer to add just a few whole star anise for a lovely licorice tinge)

dump everything in the pot, cover, and set on 'high'. ignore for 6 or 7 hours. sleep, go to a movie, clean your room. return to tender p-nutty goodness.