Recipe: Boiled peanuts, when treated as legumes, are natural partners for many sweet and savory ingredients.
Decades later, whenever I head South to visit my parents, getting a cup of boiled peanuts is always at the top of my to-do list.While boiled peanuts were a new concept for me as a teenager from the Northeast, they were a taste of home for chef Vishwesh Bhatt when his family moved from Gujarat, India, to Austin when he was 17. “I grew up eating boiled peanuts,” Bhatt said.
For Acheson, this might mean boiling raw peanuts with star anise and a seafood seasoning such as Old Bay, then using them in a reimagined hummus or falafel. “The closest affiliation we have to boiled peanuts worldwide is jarred or canned fava beans,” he said, “so it’s an easy stretch to substitute them anywhere you might use the fava.”
Beyond the rural South, however, boiled peanuts became a favorite preparation in many cultures, including in zongzi, a Chinese sticky rice dumpling often stuffed with boiled peanuts, and Bolivia’s traditional sopa di mani, a chunky soup of boiled peanuts, potatoes, pasta and peas. In Hawaii, peanuts are boiled with star anise and Hawaiian red sea salt, while a Ghanaian dish of mashed papaya, fresh corn kernels and boiled peanuts highlights the legume’s natural sweetness.
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