ressure cooker), place soaked peanuts and cover completely with water
Soak overnight.
Re-cover with water and add salt to taste. Cook in pressure cooker for 45 minutes.
One cup of boiled peanuts and 1 quart of canned, drained green beans, heated.
Serve.
Place peanuts in a large saucepan.
Mix the water and salt to make a birne.
Cover the peanuts with the brine.
Bring ot a boil, cover, and boil until the shells are tender-around 45 minutes.
Remove from heat.
Let stand 30 minutes, drain well.
Keeps in the fridge for up to 1 week.
Wash and soak peanuts overnight.
Place in crockpot and fill with water and add spices.
Cook for 24 hours.
Rinse all dirt off of peanuts inside of sink and drain.<
Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don't, the peanuts floating on top won't cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
Wash peanuts in several changes of water
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
Place peanuts, salt, pickles with brine, jalapenos, and crab boil in a large pot. Pour in water to cover the peanuts; stir to combine. Bring to a boil over medium-high heat, and cook until soft, at least 4 hours, adding water as needed to keep peanuts covered. Scoop peanuts out of the pot with a slotted spoon and serve hot.
Wash raw peanuts in shell.
Soak peanuts in water to cover 45
Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.\n Watch Now
Let the water boil for 3 hours.\n Watch Now
Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.\n Watch Now
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.
Place peanuts into large stock pot.
Cover with water.
Add Hawaiian salt and five spice.
Bring to rolling boil.
Start timer (25 to 30 minutes) when water is at rolling boil.
Turn stove off after 25 to 30 minutes.
Leave peanuts in pot until all of them sink to bottom of pot.
Wash peanuts thoroughly in cool running water
Wash peanuts until water is clear. Add water to cover peanuts and soak overnight. Put weight on so that peanuts are soaking.
Drain and rinse several times until water is clean.
Add star anise; cover and boil for 30 to 45 minutes, testing to see that peanuts are cooked, but not soft. Do not overcook. Turn off heat, add salt and mix.
Cover and let stand for approximately 30 to 45 minutes.
Place peanuts, crab boil, jalapenos, garlic powder,
Wash peanuts.
Put in large kettle and cover with water.
Add salt; bring to a boil and simmer about 5 1/2 hours, until peanuts are tender but still firm.
Taste and see if they are salty enough.
Drain.
Peanuts are good hot, warm or chilled.
Place sweet potato into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
Peel sweet potato; mash in a bowl.
Heat coconut oil in a skillet over medium heat; cook and stir mashed sweet potato until moisture evaporates, about 5 minutes.
Place sweet potato in a bowl and top with boiled peanuts, peanut butter, and coconut cream.
Pour green peanuts into very large stockpot.
Fill with water, until pot is about 2/3 full leaving enough room for the pot to boil without overflowing.
Pour in salt and stir into water.
Turn on high heat and bring water to a boil.
Turn heat on low or med-low and keep it at a low boil or simmer.
Cook 10-12 hours slowly, stirring occasionally and taste water to see if salt is needed.
Turn off heat and allow to soak for an hour or two. Soaking allows the peanuts to really get the brine taste.
Reheat when you are ready to eat.
Soak peanuts overnight in plain water.
Place the peanuts and water in Crock Pot and cook on high for 8 hours.
Check the peanuts to make sure they are cooked to the consistency you like.
Add salt stir well and place crock pot on warm overnight.
Drain well in collander.
Refrigerate.