Simmered Peanuts

Boiled peanuts, a beer & a football game!

Boiled peanuts can be found almost any convenience store or fruit stand here in Florida. Usually they have cooked for a couple of days in a 30 gallon pot on a open fire with wood. Or cooked in crockpots in convenience stores.

I tried boiled peanuts for the first time about 15 years ago. I was living in Spartanburg, S.C. and the woman I was dating at the time talked me into trying them. I got hooked and have been making my own ever since. Over the years I have tweaked my recipe to what it is today.

I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira.After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221

These are delicious! Boil up a batch, eat some, freeze the rest for later. These are great for fall cookouts! Throw some venison sausage & hamburgers on the grill, boil up some peanuts, have some homemade ice cream! Have some friends over. Perfect!

Another southern favorite. People including my self can make a meal out of boiled peanuts. These could be done in a crock pot. We used to get 2-3 quarts of peanuts for our trip to the beach. Love them so much! I hope you enjoy them when you try them, and make wonderful memories!

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

Using garlic oil or the oil from making fried minced garlic, these garlicky peanuts are quite flavorful and are a wonderful snack or a great addition to any meal.

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

These Pickle Juice Boiled Peanuts are tangy, a bit spicy, salty, and nutty. They make a tasty, savory snack that’s super easy to make. Once you start eating them, you won’t be able to stop! Enjoy!

Boiled Peanuts with Smoked pig knuckles

Easy!! Great for snacks or lunchboxes (*^^*)The story behind this recipeI was wondering what to do with the abundance of sweet peppers harvested from my home garden...I decided to make my favorite simmered dish!!

A very good friend of mine back home taught me how to make these. It might seem like a lot of spice but it has to simmer for 6 hours and penetrate the peanut shell 😋 #peanuts #cajun #boiled

Really great snack for parties! Surprisingly not too spicy.

Found recipes on YouTube and made some changes... I will never buy canned peanuts again lol. Wow these turned out amazing 😉 and so easy and way cheaper to just make them.... use lots of salt if you like salty peanuts lol and lots of seasoning. I used two lbs of peanuts and half the bottle of that seasoning and lots of salt, for my heat add some hot sauce, and cut jalapeños to them ...

The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame

I simmered boiled soybeans with four types of ingredients. It's healthy because it's not fried in oil. Soybeans are known for their benefits for beautiful skin and anti-aging.The Origin of This RecipeThis delicious simmered bean dish has been passed down from my mother. To keep it healthy, I don't fry it, but if you want a richer flavor, you can fry it in sesame oil before simmering. In our family, we often fry simmered dishes and kinpira in sesame oil before cooking. Lotus Root Kinpira Recipe ID: 17872898

The crunchy texture of peanuts. It's irresistibly delicious!The origin of this recipe: My friend's mother often made it, and she taught me how.

Since this recipe uses roasted peanuts, it's easy to make anytime and doesn't harden even when cooled, which is great for peanut miso! (*^^*)The story behind this recipeA friend brought over some homemade peanut miso and asked, 'Why did it turn out like this?' It was delicious but rock hard! (☆o◎)w It was a bit difficult to eat, so I decided to share my family's recipe! I hope you find it helpful.

This is one of our mother's home cooking in Japan. The taste soaks in after the next day. If you like, I recommend that you add a squeeze of lemon or lemon slices when simmered. Sometimes I make this with raisins in it. It's also so nice! Please give it a try.

Sesame green beans is one of the classics among the Japanese home food recipes. Because of its commonness, easily overlooked, but one of my childhood favourites. For the French literary great Marcel Proust, the elixir of memories of his childhood might have been a petite madeleine, but that wouldn't work on Japanese-bred me. What I needed was that nutty flavoured light sweet green beans tucked into a corner of my bento box.Instead of going through the long processes of roasting and grinding sesame seeds in a Japanese mortar and pestle, which are the essential efforts to impart their nice robust flavor, I wanted a simple and easy shortcut on a whim. I am tempted to use peanuts butter instead. The peanuts butter version tastes a bit flat so that I should mash up a little garlic to give it some dimension when I go that route.

I grew up and still eat boiled peanuts! Don't eat the shells unless the are very tender. These were such a treat growing up. The whole family sharing about 2-3 quarts on a trip to the beach. So many great memories, truly a great comfort food! I hope you enjoy them when you try them!

#GA4 #Week12 #PeanutPeanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney.The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner.Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

I wanted to cook a dish that can be prepared in bulk.Use as much mushrooms as you prefer.It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad.It'll keep in the fridge for 1 week.Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame

Simple, quick, mild tasting and delicious: crunchy wok roasted raw peanuts with ground beef, chopped onion, garlic, hothouse tomato, cabbage, carrot, sweet peppers, cilantro, ginger and cumin added, caramelized with sugar and wine, then spiced up with fermented pepper sauce to your liking, served over boiled turmeric rice.

I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans.Simmering the kabocha in the dashi and sugar first really brings out the sweetness.Add the edamame and green beans last to help keep their color. Recipe by ayamammy

I wanted to eat sweet potatoes, so I thought of an easy way to prepare them.Depending on how you cut the potatoes, the cooking time may vary. So adjust the amount of water as you go.When the amount of water becomes low, occasionally turn over the potatoes or shake the pan.It's pretty sweet, so you can adjust the sugar to 2 tablespoons if you like.This time, I used butter flavored margarine♪ Recipe by Naonao1022

Looking for a traditional Japanese cuisine?Hijiki is a healthy and nutritious seaweed I use almost every week.I usually make a pot full of this simmered hijiki and store in the fridge for a couple of days.

The peanut chutney is an extraordinary side dish for idli , Dosa varieties. Some people can eat this chutney for snack items like pakoda, Vada, etc. The taste was little spicy and sweet..