Cajun-Style Boiled Peanuts
2 1/2 pounds green peanuts
1 small white onion, peeled and cut in half
1 green bell pepper, halved and seeded
2 tablespoons granulated garlic
1 tablespoon red pepper flakes
1 tablespoon cayenne
2 to 3 jalapeño peppers, fresh or pickled
2 tablespoons rock salt
2 tablespoons spicy crab boil (such as Tony Chachere’s or Zatarain’s)
1 lemon, sliced
Combine peanuts, onion, bell pepper, garlic, pepper flakes, cayenne, jalapeños, rock salt, crab boil and lemon in a large stockpot. Add enough cold water to cover by 3 inches. Bring to a boil, then reduce heat to a vigorous simmer.
Simmer for 3 hours, or until peanuts are soft. Cool completely in liquid. Rewarm before serving, if desired. Makes 21/2 pounds.
Source: Adapted from “Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans” (Florida, $28).
Per 1-ounce serving: 90 calories (60 percent from fat), 6 g fat (1 g saturated, 3 g monounsaturated), 0 cholesterol, 4 g protein, 5 g carbohydrates, 2 g fiber, 210 mg sodium.