Goober Peas

They're Finally Ripe...Here...Try This


Two pounds of green peanuts, a quarter cup of Kosher salt, a teaspoon of cayanne pepper, and enough water to keep them covered while they slow boil for about 12 hours.

Taste them after six hours of cooking and every hour thereafter, and don't let them boil dry, then get yourself a roll of paper towels, a bowl for the shells, a cold beer, and EAT.

That's what I'm doing about midnight tonight.