Nutrition News & Views

September 2, 2000
Boiled Peanuts-September 2000/No.2

Head down any Mississippi roadway and you will eventually pass a roadside vendor selling one of the South's "delicacies"--boiled peanuts. The characteristics of boiled peanuts are different from those processed by any other method. The kernels have a firm, slightly gelatinous texture, are moist yet crunchy, with a mild nutty flavor. The seed coats are gray in color with prominent veins.

Boiled peanuts may be served as they are, at a party or as a snack between meals, or used to add flavor and crunch to salads, casseroles, poultry stuffing or other prepared dishes. They are also an excellent ingredient replacement for water chestnuts.

Here are several ways to prepare boiled peanuts at home. Recipes are given for both freshly harvested (green) peanuts and those that are dried.

Boiled Green Freshly Harvested In-Shell Peanuts. Wash in-shell peanuts thoroughly in cool water. Place the peanuts in a suitable saucepan and cover with a medium brine (10 ounces of salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately, or they can be held in the refrigerator for as long as five days.

Boiled Peanuts (Using Dried, Raw, Shelled Peanuts). Put 1 pound of raw, shelled peanuts in a 3-quart crock-pot. Fill pot with water. Allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste*. Cook peanuts on low for 8 hours and then on high for 1½ hours or medium for 4½ hours. Drain.

*(Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to cook for about 1 hour more.)

Freezing Boiled Peanuts. Prepare peanuts as indicated above in either "Boiled Peanuts" recipe. Drain and allow to cool and freeze in airtight containers. Store up to 6 months.

        Source: Virginia-Carolina Peanut Promotions

Boiling Peanuts in the Pressure Cooker. Wash 1 pound of raw, in-shell peanuts thoroughly in cool water. Place 6 cups of water in a 6- or 8- quart pressure cooker. Stir in 1/3 cup salt. Add peanuts. Close cover securely. Place pressure regulator on vent pipe. Cook 40 minutes at 15 pounds of pressure. Let pressure drop of its own accord. Let peanuts cool in cooking water, then drain.

        Source: Presto Customer Service Department

Submitted by Allison Randolph, MSU Dietetic Intern
Distributed by Melissa Mixon, Ph.D., R.D., L.D., Leader and Human Nutrition Specialist, MSU Extension Service, September 2000

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