In the Slow Cooker
Sina's Georgia-Style Boiled Peanuts
Southern boiled peanuts are easily made in your slow cooker . They typically take all day on the stovetop, but with this recipe you can start them before bed and have them ready for tailgating the next afternoon.
Yield: 18 cups
2 pounds raw peanuts -- in shell
3/4 cup salt -- (3/4 to 1)
12 cups water
1. Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
2. Cajun Boiled Peanuts: Add 1 (3-ounce) package boil-in-bag shrimp and crab boil and 1/3 to 1/2 cup hot sauce (we tested with Frank's) to slow cooker before cooking.
3. Freeze It!: Freeze these peanuts in zip-top freezer bags up to 2 months. Reheat them in the microwave before serving.
Web Page: Sina's Georgia-Style Boiled Peanuts Recipe | MyRecipes.com
In the Pressure Cooker
1 lb of raw, in-shell peanuts
1. Wash 1 pound of raw, in-shell peanuts thoroughly in cool water. Place 6 cups of water in a 6- or 8- quart pressure cooker. Stir in 1/3 cup salt. Add peanuts. Close cover securely. Place pressure regulator on vent pipe. Cook 40 minutes at 15 pounds of pressure. Let pressure drop of its own accord. Let peanuts cool in cooking water, then drain.