Boiled peanuts, a Southern delicacy, are sold at roadside stands throughout the South from May through November. The best boiled peanuts are made from "green" peanuts, but because of the limited growing season and their high perishability, the logical alternative is to use dried peanuts. Boiled peanuts are an acquired taste. But according to Tom Lowe, aka "the Peanut Guy," people easily fall in love with the unique taste of this Southern snack.
History
Boiled peanuts go back to at least the Civil War (1861--1865). The Confederate government supplemented nutrition for the troops with peanuts. The soldiers boiled them over campfires. To extend the shelf life they added salt, which acted as a preservative. Many people north of the Mason-Dixon line have never heard of boiling a peanut, but they are symbols of Southern culture and cuisine. On May 1, 2006, they were made the official snack food of South Carolina.
Preparation
Boiled peanuts are cooked in salty water outdoors over a fire. If using green peanuts, those freshly harvested from the ground, the average boil time is four hours. Raw peanuts which have been dried to preserve them, take about eighteen hours of boiling. Once the shells turn soggy, you open them and experience the flavor.
Taste/Nutrition
Once boiled, peanuts take on the consistency of mashed potatoes and have a pleasant salty taste. The flavor is like that of a fresh legume. Boiled peanuts provide four times the antioxidants of roasted peanuts because during the boiling process the peanuts draw antioxidants from the shells. They also contain resveratol, which has been shown to prevent cancer and heart disease. Boiled peanuts are loaded with vitamins and minerals and have a low glycemic index.
Similar Tastes
To simulate the taste of boiled peanuts, there are a few foods you can try. One of the USDA commercial varieties of soybeans, VIR 1501-40, tastes like boiled peanuts. A tree in Australia called the pandanus palm provides kairuku nuts, an important local food source that tastes like coconut when raw, but when cooked tastes like boiled peanuts. Texas longhorn crowder peas, also known as red ripper peas, grow in pods that taste like boiled peanuts. Other beans that taste similar to boiled peanuts are the four-angle bean and pearl beans.
Recipe
According to a fan of the cooking show "The Barefoot Contessa" the following recipe boiled peanuts. Break off the tough ends of asparagus; peel them; brush a baking sheet with olive oil; coat asparagus with olive oil, salt, and pepper; place on baking sheet in a 400-degree oven for 15 to 20 minutes until soft; take them out and sprinkle with parmesan and return to the oven for another minute.
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