Printable Area
Boiled Peanut Mash
Recipe courtesy The Four Coursemen
- Total Time:
- 7 hr 30 min
- Prep:
- 30 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 6 hr
- Level:
- Intermediate
- Yield:
- 4 to 6 servings
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.