In South Louisiana, look for raw or green peanuts at Fresh Pickin’s market in Lafayette or Pete’s Farmer’s Market on Airline Highway in Baton Rouge.
Recipe by: George Graham - AcadianaTable.com
Serves: 4 to 8
3 pounds raw (or green) peanuts
3 whole heads garlic
3 (12-ounce) bottles beer
6 cups water, plus more if needed
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons red pepper flakes
1 tablespoon table salt
Rinse the peanuts and remove any grit or dirt.
In the container of a 6 to 8-quart slow cooker, add the peanuts. Without peeling, place the whole heads of garlic in the cooker and pour over the beer. Add enough water to cover the peanuts. Add the garlic powder, onion powder, red pepper flakes, and salt. Stir to combine.
Set the timer on the cooker for 10 hours and let cook on low all day or overnight. Test for doneness and cook longer until the peanuts are tender. Add more water to the cooker if needed and set to warm. Let the peanuts soak in the warm liquid for another two hours. Serve the peanuts from the cooker and refrigerate any leftovers in a covered container. These boiled peanuts are excellent cold or can be reheated in the slow cooker.
Cooking time in a slow cooker varies with respect to peanut size, type and moisture content. Raw peanuts take longer to cook than green peanuts. Generally speaking, the longer boiled peanuts hang out in the warm liquid, the better they get. But note, there is a point when peanuts begin to turn mushy, but you will be sure to eat them all before that happens. Be careful not to make the boiling liquid too salty. You can always add more salt or spice at the end of cooking.
Recipe by Acadiana Table at /2014/09/01/boiling-mad-my-colossal-peanut-rant/