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August 2013

Quick Bite:
How To Boil Peanuts
Illustrations By: 
Stacy Verner

Don’t let the fact that he’s a New Jersey native fool you—Charleston Farmers Market vendor Mike Shaughnessy knows boiled peanuts.


For nearly 13 years, he’s been dishing up the legumes at the market and via his Summerville-based online biz, “Mike’s Peanuts.” The reason why folks pay to have his variety shipped across the country? “My boiled peanuts are fresh every day. None are reheated.” If you’re hankering to make your own, check out Shaughnessy’s instructions for the perfect batch of this Lowcountry staple:

❶ Fetch five pounds of green peanuts from your grocery store’s local produce department.
❷ Put them all into a slow cooker.
❸ Fill the slow cooker to the top with water.
❹ Add a half cup of salt, cover slow cooker, and turn on high.
❺ After five hours, turn the slow cooker off and let the peanuts sit in the salt water for one and a half hours.
❻ Enjoy or refrigerate the boiled peanuts for one week.
 




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