Saturday, May 15, 2010

Goober Peas - Cajun Boiled Peanuts

A southern staple, raw peanuts are boiled in a salty, Cajun seasoned water - stovetop, crockpot or pressure cooker.

Cajun Boiled Peanuts

♫Sitting by the roadside on a summer's day
Chatting with my mess-mates, passing time away
Lying in the shadows underneath the trees
Goodness, how delicious, eating goober peas.

Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.♫
"Goober Peas" by P. Nutt and A. Pindar, 1866

Boiled peanuts require using raw peanuts and the growing season for fresh green (raw) peanuts runs between May and September, with harvests around October, though you can pretty much find raw peanuts at your local market anytime of the year. I was hoping to wait and find some really fresh green {raw} peanuts before posting my recipe, but, decided to just go for it!

Boiled peanuts are a decidedly southern thang, and even amongst us southerners, there are two factions. You either love them. Or you hate them. 


To be honest, I once thought they were kinda yucky. I mean I love hot, freshly roasted peanuts, but mushy, soft peanuts? Then as happens when we get older, I tried them again and flat out fell in love. So, now I'm of the love 'em camp myself, and in fact, find they are just a bit addictive. The texture might be off-putting to some folks, since boiling a peanut gives it a very soft, soggy feel to the mouth - very different from the crunchy roasted peanut most people are accustomed to. But, they do kinda grow on you.

It is believed that southerners started boiling peanuts back during the Civil War when on the march through Georgia, Confederate troops were split up, and food and supplies became hard to come by.  Peanuts became an important source for nutrition, and Confederate soldiers often roasted them over campfires and some began to boil them.  Somewhere along the way somebody used salt when they were boiling them, which made the boiled peanuts last a little bit longer, and hot, boiled and salted peanuts were born!

Boiled peanuts are even available in the can at the local chain grocery markets around here and are very good, but I love to stop and grab a bag of hot, boiled peanuts right out of the pot from the guys who sell them on the roadside. It feels more authentic to me and I feel like I'm helping them out by buying from them. Of course, unless you live somewhere in the southeast region of this country, I suspect you won't find many boiled peanuts showing up at roadside vendors or local farmer's markets, so you'll be relegated to makin' your own.  It's not hard at all, it's just a bit time consuming, especially when using older raw peanuts.

The problem with out of season, raw peanuts is, that they are generally last year's crop and over time become quite dehydrated, meaning that they can take forever to cook. Older peanuts can take 8 hours, and even much longer, so as long as you are prepared to stew them literally all day long {and sometimes into the next day} you can still have boiled peanuts any time of the year.


For older peanuts, you'll also need to use lots of salt, primarily because you will likely find that you are having to refresh the boiling water continuously to reach the level of softness you want. Otherwise, they will not be seasoned enough. You'll just need to continually check and taste as they cook, until they reach the desired level of tenderness you like. On the other hand, fresh from the garden peanuts can be ready in as little as 2 to 4 hours. So the first key is to know if you're cooking fresh, green raw peanuts, or last year's leftovers.

This recipe is written for a single 1-pound bag of raw peanuts, but amounts listed in the recipe are very dependent on personal preference to be honest. I like to use crab boil, Cajun seasoning, Old Bay seasoning, onion and garlic powder, and giardiniera peppers when I have them which makes for a nice tingle of spice across the lips.


If you've never made your own boiled peanuts before, just make up a batch to see how the seasoning is for your taste and then make adjustments for your next batch.


Recipe: Cajun Boiled Peanuts

©From the Kitchen of Deep South Dish
Brine time: 24 hr |Cook time: 4 hour or more | Yield: 1 pound


For the Brine:
  • About a gallon of water
  • 1-1/4 cups of kosher salt
  • 1 pound fresh raw peanuts in shells
For the Boil:
  • Water to fill the pot
  • 1 tablespoon crab boil, or to taste
  • 2 teaspoons of Cajun seasoning (like Slap Ya Mama) or to taste
  • 1 cup of giardiniera peppers, sliced fresh or pickled jalapeno peppers, or a combination of both, or to taste

You'll need a large stockpot large enough to hold several gallons of water, a lid or plate that will fit just on the inside of the pot, and something heavy to weigh the plate down. I just use another heavy pot. Fill the pot with enough water to cover the peanuts, plus a couple of inches; add the salt and stir to dissolve. Rinse the peanuts and add them to the water. The peanuts will float, but you'll use the lid to push them down into the water and then set another heavy pot on top of that lid to hold the peanuts down in the pot. Set aside to soak overnight.

When ready to boil, remove the weight and the lid and add additional water to the brining water, to bring it up to a full pot. Stir in the crab boil, Cajun seasoning and peppers and bring to a boil. Reduce heat and simmer for about 4 hours (checking at 2 hours if peanuts are very fresh), adding water as needed to keep peanuts covered. If additional water is added, bring back up to a boil, then reduce heat back to a simmer. Taste one for texture and flavor and continue cooking, as needed, checking in 30 minute increments until they reach your desired consistency. Some people like them with a bit of a crunch still, others prefer them to be very soft.

Grab a cold Barq's root beer in a bottle, ice cold beer, or tall glass of southern sweet iced tea. Use a kitchen spider to extract those peanuts into a small bowl so that they can sit in their own little hot tub of salty juiciness while you enjoy them! Leave the rest of them soaking in the water to increase saltiness and heat level. Transfer to a covered container with the liquid and refrigerate for 2 to 3 days; warm in the microwave. Will not keep longer than a few days, however they can be processed and canned, or frozen.

Recipe can be multiplied for cooking outside on a boiler if desired.

Optional Seasonings: Add to above seasonings - 1 tablespoon of Old Bay seasoning, 1 teaspoon of onion powder and garlic powder.

Crockpot: Use the largest crockpot you own, brine, then transfer the peanuts to the crockpot with just enough of the brining water to fill the crock 3/4ths way full. Cook on High overnight, or for roughly 12 hours (or as long as 24 if peanuts are older) checking the water occasionally; test and continue cooking to desired texture. You may skip the brine for these but cooking time will be lengthened. Add about 1/4 cup of kosher salt if you skip the brine.

Electronic Pressure Cooker: I use this method to make my peanuts now. Reserve water from brine. Add one tablespoon of oil to the bottom of the pressure cooker. Top with peanuts and seasonings; stir. I always include the optional seasonings listed above also. Add enough water of the brine water to cover peanuts. Cover, seal and cook at high pressure for 55 minutes. Let pressure release naturally, then transfer peanuts and liquid to crockpot, add additional water to fill crockpot 2/3rds full, and finish on high for approximately 2 to 3 hours; taste and continue cooking as needed until peanuts reach your desired consistency. You may skip the brine for these and the crockpot version but cooking time will be lengthened. Add about 1/4 cup of kosher salt if you skip the brine.

Source: http://www.deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Homemade Baked Potato Chips
Homemade Tortilla Chips
Hot Corn Dip
Posted by on May 15, 2012

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

25 comments:

  1. LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE boiled peanuts.

    I seriously love those things, bought some at a local produce market last weekend. Made the mistake of only buying 1 quart and had to share :(

    ReplyDelete
  2. So now I know what how goober peas are made...I knew they were peanuts; just didn't know how they were prepared. So you educated me today Mary! :)
    I grew up singing that little song too. It's so catchy and stays forever in my memory.

    ReplyDelete
  3. hey, this is very serious talk .. goobers are something southerns know how to reckon with and you know your business - we find green peanuts only in the late summer months and freeze as much as we can... but I cook the raw bagged type during the rest of the year just to get by ...

    ReplyDelete
  4. I've always wondered how they were made......thanks for the info! I have to try them, but all we get here are the bagged raw ones.Worth a try though!

    ReplyDelete
  5. I've never had them, probably since I am a transplanted Northerner. I'm not sure, they sound kind of weird.

    ReplyDelete
    Replies
    1. I was a transplanted "Northerner", and I have to tell you, my entire family, including moi, completely fell in love with Cajun bolled peanuts (sorry, I actually had to ask the local what the heck a "bolled" peanut was. Ha!

      At any rate... some my fam's fondest memories are heading downto Panama City from Dothan Alabama, and stopping at the trailer home there on the panhandle to pick up both cajuns and regular salted peanuts. They were always fresh, and always delicious.

      Delete
  6. Ok. I live in the south now so I suppose it's time to try one of these and see which camp I'm in. I'll try this out and let ya know.

    ReplyDelete
  7. I have the name before..but had no idea what they were. In Ohio, I know I have never seen a street vendor/selling goober peas. I thought they were peas of some kind not peanuts. If the opportunity presents itself, I would give a taste test...thank you for the info Mary...and of course the how too....

    ReplyDelete
  8. OMG I am so excited about this blog!
    Paula Dean is one of my favorite people EVER and her show/cookbook/weekly planner were the source for MANY a meal with my friends in college. So now that I see you love her too...I'm that much more excited. Can't wait to find bunches of recipes!

    ReplyDelete
  9. I love boiled peanuts! I have tried to make them, unfortunately with the old variety you described. I ended up throwing them away, because I had no idea how long it would take to cook them. I thought they would just never get soft. Glad to know that eventually they will make the turn.

    ReplyDelete
  10. I have had these in Key West Florida for the first time and LOVED them.. I have got to try your version!

    ReplyDelete
  11. My family loves them and hubs is already counting the days until they are available around here! (SC) Won't be long!

    ReplyDelete
  12. I just never acquired the taste. I tried:)

    ReplyDelete
  13. boiled peanuts are more addictive then most drugs me and my gal boil up 3-5 pounds every 2 days unless we expect company then we boil up more when they are done right they are like 100 bills just cant have to many

    ReplyDelete
  14. I am a native floridian, but live in north dakota. I make these on a regular basis, and people up here are like, "What are boiled peanuts"? Have to sit back and laugh....

    ReplyDelete
  15. I know Russell - funny! You'd think with some of the major companies like Allen's canning them these days they'd be more well known by now. Thanks for stopping by & commenting - Happy Holidays!!

    ReplyDelete
  16. Just did my first boiled peanuts, I snatched 15 or 20 not nearly enough, from 3 pounds of raw peanuts I had got for a Southern Friend who was talking about them for many years, I par boiled them for about 10 minutes, then thought na, I will pressure cook them, did them for about 15 minutes and let the steam cool off, so about 20 minutes under pressure, ended up with soft salty wonderful edibles, just scarfed them right on down, went to visit my friend, and he was making boiled peanuts by microwaving them, they were far harder, and saltier, the salt just goes with the territory.

    But the ones I got were 2 day's from the ground, his were about a week and a half probably 2 weeks from the ground that makes a huge difference.

    ReplyDelete
  17. We cook raw peanuts in our electric pressure cooker. Usually cook 45 min to 60 min. Then we let the pressure go down naturally in their seasoned water. Just use 2 cups of water. Delicious and easy.

    ReplyDelete
    Replies
    1. Hey Mary! Not everybody has one but I actually use my pressure cooker now too, except that I didn't quite like the result, so I use it for a kick-start & then dump them in the crockpot to finish for a couple of hours. Works well!

      Delete
  18. We cook raw peanuts in our electric pressure cooker. Usually cook 45 min to 60 min. Then we let the pressure go down naturally in their seasoned water. Just use 2 cups of water. Delicious and easy.

    ReplyDelete
  19. So if I want to make 5 or 6 pounds would I just follow the recipe x5?

    ReplyDelete
    Replies
    1. Hi Kriste! I don't make that large of a quantity at a time so I can't say for sure, but it's very unlikely you would need 5 times the seasoning. I would suggest increasing those by maybe double or triple the first time you try. It's really a personal preference on heat & taste really anyway & one you'd have to adjust anyway.

      Delete
    2. Thank you!! I got my seasonings last night and am ordering the peanuts now!! Love your recipes so I am sure this one will please us as well :)

      Delete
    3. You'll know after the first time how to adjust your seasonings - everybody is different on how my heat they like on their boiled peanuts!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails