Slow-Simmered Boiled Peanuts

Raw green peanuts, sold at roadside stands from midsummer through fall, are what you want here, not the dry roasting peanuts from the snack aisle. They simmer for hours until the shells go soft and the nuts inside turn creamy and salty, the way every gas station between Beaufort and Savannah sells them by the steaming cup.

Ingredients

• 2 lb raw green peanuts in the shell
• 1 cup kosher salt, plus more to taste
• 1/4 cup Cajun seasoning (optional)
• 6 cloves garlic, smashed (optional)
• Water to cover, about 4 quarts

Instructions

1. Rinse the peanuts in a colander, swishing them in a few changes of water to wash off any sand and grit.
2. Put the peanuts in a large stockpot and add enough water to cover by about two inches. They float, so lay a heavy plate directly on top to keep them submerged.
3. Add the salt, and the Cajun seasoning and garlic if using. Stir to dissolve the salt.
4. Bring to a boil, then reduce to a low, steady simmer. Cover and cook 4 to 6 hours, stirring every hour and adding hot water as needed to keep the peanuts covered.
5. Start tasting at the 4-hour mark. They are done when the nuts are tender and creamy all the way through, like a soft cooked bean. If they still have any crunch, keep simmering.
6. Once they reach the texture you like, turn off the heat and let them soak in the brine another hour to absorb more salt.
7. Scoop out with a slotted spoon and eat warm. Store leftovers in their brine in the refrigerator up to a week, or freeze for longer.

Tips

• Green peanuts cook in 4 to 6 hours, but if you can only find raw dried peanuts, expect closer to 8 hours and an overnight soak first.
• The brine keeps flavoring the nuts as they sit, so slightly undersalt at first and let them soak longer rather than oversalting the pot.