Categories: Snacks

Ingredients

• 2 lbs. unshelled raw peanuts, rinsed
• 6 (12 oz.) cans lager beer
• 10 oz. botle stone-ground mustard
• 1 tbsp kosher salt
• 1/2 tsp ground red pepper

Directions

1. In a very large enamel-coated cast-iron Dutch oven, combine peanuts and water to cover. Let stand for 30 minutes. Drain. Return peanuts to pot.

2. Add beer and all remaining ingredients to pot; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until tender, about 6 hours, adding water, 1 cup at a time, as needed. Let peanuts cool in cooking liquid. Refrigerate drained peanuts in an airtight container for up to 1 week.

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