“Green” peanuts are the raw peanut, before curing and roasting. They have a season that runs from August to November, but it can be challenging to find them north of Virginia. Still, you should make the effort to find them, because they are an amazing snack when boiled until soft—like beans with a rich, nutty flavor—in water that’s spiked with vinegar and red pepper. (Try looking in the produce section of Asian markets, or buy the green peanuts online.) When we cook them, we end up giving them to friends and neighbors—it’s a natural way of demonstrating that innate Southern hospitality. And if you like a little kick to your nuts, add some cayenne to the mix before cooking them. –Hugh Acheson
Slow Cooker Boiled Peanuts
Ingredients
2 pounds green peanuts
½ cup kosher salt
½ cup cider vinegar
1 tablespoon crushed red pepper flakes
Preparation
- Using the lid of a 6+ quart slow cooker as a stencil, trace the outline onto a piece of parchment paper with a pencil. Cut out the shape with scissors and set it aside.
- Place the peanuts, salt, vinegar, and red pepper flakes in a slow cooker and add 4 quarts of water. Cover with the lid and cook on the high setting for 1 hour. Then place the piece of parchment directly on the peanuts, reduce the setting to low, and cook for 11 hours, or until the peanuts are tender, like well-cooked beans. Serve them warm, or cool the peanuts in their cooking liquid and store them in it too. They will keep in the refrigerator for up to 1 week.
Recipe from The Chef and the Slow Cooker, by Hugh AchesonGarden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.