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PEANUT BAKED "BEANS"

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Course Side
Servings 6

Ingredients
  

  • 1 LB RED SKINNED PEANUTS
  • 12 CUPS WATER

Sauce

  • ½ LB. SMOKED BACON DICED
  • 1 1/2 CUPS ONION CHOPPED
  • 3-4 TBS. garlic MINCED
  • ¼ CUP DIJON MUSTARD
  • 1/2 CUP MOLASSES
  • 1/4 CUP CHILI SAUCE
  • 1 TSP. GROUND CLOVES
  • 1/4 TSP. GROUND ALLSPICE
  • 1 TSP. BLACK PEPPER

Instructions
 

  • In a large saucepan or Dutch oven, combine peanuts with water. Cover and bring to a gentle simmer. Cook for approximately 3 hours or until peanuts are soft. It takes a while!
  • In a pan that will be large enough to hold cooked peanuts, cook bacon with onion and garlic until bacon is browned. Add cooked peanuts and about half of the remaining cooking liquid. Mixture should be loose. Set more liquid aside for possible use later.
  • Combine remaining ingredients and stir into peanut mixture. Transfer to ovenproof casserole/baking dish. Cover with lid or foil and bake at 350 for 1 hour. This can be done early in the day if desired. Uncover and bake another 25-30 minutes.

Notes

MaryJames dishes it out:  Skins stay on peanuts. I ordered peanuts from Aunt Ruby’s. I used Grandma’s Molasses and Heinz Chili Sauce. Be patient.  It takes a long time for the peanuts to cook. I hold back some of the extra cooking liquid to add to 'beans' before plating to achieve saucier consistency.