- 2 pounds green peanuts, freshly dug, and washed in several changes of water
- Three-fourths to 1 cup salt
- Put the peanuts in a stockpot and cover with several inches of water. Stir in salt to taste (most likely more than what you think you need) and bring to a boil. Reduce the heat and simmer, uncovered, until the peanuts are tender, about 3 hours. Drain and serve hot or allow them to cool before serving. Refrigerate or freeze leftover peanuts.