Recipe courtesy of The Four Coursemen
Print
Boiled Peanut Mash
Total:
7 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
7 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 pound dry roasted peanuts in shells (unsalted)
  • 7 cups vegetable stock
  • 3 cups beer
  • 1 1/2 cups cola
  • 3 sprigs fresh thyme
  • Salt and freshly ground black pepper

Directions

In a large stock pot combine peanuts in shells, 3 1/2 cups vegetable stock, beer, cola, and thyme. Cook's Note: Liquid should cover the peanuts.

Bring the mixture to a boil, reduce the heat and simmer, about 5 to 6 hours, adding additional vegetable stock as needed to ensure there is enough liquid to cover the peanuts at all times. Cook's Note: Peanuts are done when you can easily crush a shelled peanut when placed between your index finger and thumb. 

Once the peanuts are cooked, remove them from the heat and strain the liquid into a separate container, reserving 1/2 cup cooking liquid. Allow the peanuts to cool enough to handle. Shell all peanuts. Put the peanuts in a food processor and pulse them while slowly adding the 1/2 cup reserved cooking liquid. Do not puree. The texture should be like fork-mashed potatoes. Season the peanut mash with salt and pepper, to taste.

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