What The Heck Is A Boiled Peanut?
While at the dirt track races this past summer in South Carolina, I got introduced to the southern tradition of boiled peanuts.
Last summer, while in the Deep South, I experienced something that I had never experienced before…boiled peanuts! We were at a dirt track in South Carolina and during a trip to the concession stand we were asked if we wanted to buy a “freshly boiled” bag…a tradition of the South.
No matter what state we end up, in I am always EXCITED about trying the local cuisine or the small-town culture so when I was proposed this concession, unfamiliar to me, I felt the need to give it a whirl.
I have to admit when I pulled it out of the plastic, Ziplock bag it was in, I saw (and felt) nothing more than a soggy peanut IN THE SOGGY SHELL. In addition, when I cracked open the shell and popped it in my mouth the first thing that came to mind was a pot of ham and pinto beans…because that’s exactly what it tasted like…PINTO BEANS! All I needed was soft butter spread across a slice of homemade farmhouse bread, fresh out of the oven, and I was all set. Blech! Contrary to many of my family and friends’ opinions about “boiled peanuts”, I wasn’t impressed…that was until I found out their interesting history.
What Exactly “Is” A Boiled Peanut?
Boiled peanuts are a tradition in the Deep South…North Carolina, South Carolina, Georgia, Alabama, Mississippi, and even Northern Florida. Although I didn’t think they were “all that and a bag of chips”, southerners find them totally “addictive.” I must not have gotten the “can’t live without” bag but I am still open to giving them a second try when, and if, the opportunity ever arises…AGAIN. I’ll be a bit more selective next time on WHERE I purchase my “boil-p-nuts” (the ed is silent–fun fact I just learned while researching this subject).
I never knew this before but boiled peanuts are green or raw nuts that are boiled in salty water for hours outdoors over a fire. The shells turn soggy, and the peanuts take on a fresh, legume flavor. The sogginess was actually what disengaged me from actually taking that first bite…although I did go out on the limb and put it in my mouth. It takes anywhere from ninety to 100 days to grow the peanuts for boiling and they are only available from May through November in the southern states and have a relatively short shelf life. They become slimy if kept too long. That would explain it!
Sweet tea, beer, and Coke go perfect with this southern delicacy and most people eat them outside to make the mess easy for cleanup…basically all you have to do is kick the shells over to the side or off the bleachers!
History Of The Boil-P-Nut
No one knows exactly WHEN or WHERE this tradition started but it’s believed that it was during the Civil War around the time when General Sherman led his troops through Georgia. The Confederacy was split in two and lacking in supplies and food. A great concern of the Confederate government was to feed the army. When Confederate troops were without food, peanuts were an important nutritional source. Since cooking facilities were scarce, soldiers roasted the peanuts over campfires or boiled them. Boiling them in salt was not only meant for killing the bacteria but also for getting rid of impurities. Because the peanuts were high protein rations, the soldiers could carry them in their pockets.
Confederate soldiers also cheaply substituted the peanuts for their coffee along with chicory, corn, wheat, and chestnuts. Some Confederate soldiers became known and “goober grabbers.” The peanut came to America in the slave trading years, 17th and 18th centuries, and was first thought to have originated in Africa. They actually originated in Peru and Brazil. Interesting!
How To Boil Peanuts
While perusing Pinterest, I have found numerous ways to boil peanuts. There are recipes for Cajun, southwestern, barbecue, dill …even a recipe for the latest Instapot! The most important thing I think you need to know is that the peanuts need to be RAW, or GREEN, to begin with. Here in the basic recipe that I found to boil peanuts and although this recipe is basic, I think it’s a good place to start.
Ingredients:
4 to 5 pounds green peanuts in shell*
4 to 6 quarts water
1 cup plain salt per gallon of water
* Only use peanuts that are green (uncured). Not the color green, but farm fresh harvested peanuts which are called green peanuts. These green peanuts are available from grocery stores, food distributors, and farmers markets, during the growing season in the South. The peanuts must not be roasted or already cooked or dried.
Preparation:
Wash unshelled peanuts thoroughly in cold water until water runs clear (removing loose soil and sprouts, stems, weeds, and leaves); then soak in cool, clean water for approximately 30 minutes before cooking.
In a large heavy pot, place soaked peanuts and cover completely with water. Stir to “settle” the peanuts. Add enough water to cover the peanuts by 2 inches or more.
Add 1 cup of salt per gallon of water used. Other spices or seasonings (such as shrimp or crab boil, Cajun seasoning, chili powder, and other strong spices) may be added at this point, if desired.
Bring water to a boil and then reduce the heat and let the peanuts simmer, covered, for approximately 4 hours (may take longer), stirring occasionally, and then taste. Add additional water as needed to keep the peanuts covered.
Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). To check whether they are done, pull 1 or 2 peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet, If they are not salty enough, leave them in the salted water and turn off the heat.
I personally haven’t tried this recipe but plan to as soon as I get back to my kitchen.
In spite of my personal boiled peanut experience and how it wasn’t all that it was cracked up to be, I do hold out hope that I will find a “boil-p-nut” that I will like. I think I am going to start with “dill” because I am a HUGE fan of the pickle. I am also a fan of Cajun so that might be the direction I’ll go in. But regardless of what flavor I decide on, one thing I know for sure is that mine will NOT be soggy. If I’ve learned anything from the knowledge I’ve gained on this subject it’s that you can NOT leave them in the bag too long or you’ll have a slimy, limp shell with a nut that tastes like a pot of beans.
