I made another delicious version of boiled peanuts yesterday. I've made Mexican, Thai, Indian, and Chinese flavored versions before, and yesterday, I got an idea for a new Chinese type, when I saw the Lapsang Souchong tea in my cupboard - something that I rarely use, except when I make tea eggs. So I made a batch of strong tea, using enough water to cover the peanuts by about an inch in the Instant Pot, strained it into the IP, then added some dark soy sauce, palm sugar, cassia sticks, star anise, and a few whole cloves. This time, I cooked it in the high heat slow cooker mode, for about 5 hours (sometimes I pressure cook them for 30 min., then finish on slow cook; 40 min on pressure cook is a little too long), then cooled for an hour, and chilled.
Tea cooked boiled peanuts.
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