Boiled Peanuts With Shells

Boiled Peanuts With Shells (Kugan)

oh I love boiled peanuts.
Here is how I do it.


BOILED PEANUTS

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

Place 1 kg of peanuts still in the shell in a large heavy pot.
place soaked peanuts and cover completely with water.
The water should cover about 3 inches above the nuts.
Add 1 cup of salt for about 4 litres of water.
Boil the peanuts for approximately 1 to 2 hours, stirring occasionally.

After 1 hour , reduce the heat to maintain a rolling simmer.
Taste in 1 hour for , 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).
Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
Serve peanuts warm.

NOTE: Do not add any additional salt until near the end of the cooking process, the peanuts apparently don't really start to absorb the salt until near the end.
Newly harvested nuts cook faster than the old ones.

I have not tried in pressure cooker.
Some people add little tumeric powder while
boiling the nuts.