Spicy Goober Peas Deluxe Recipe by skunkmonkey101
Cooking Instructions 4-5 hours 1 Add the broth to a pot with 3 quarts water. Rinse the goobers/peanuts. Add to the pot. Add salt and stir. 2 Pour the Cognac in and stir. Let the boiling begin. Put a lid on it preferably with a little hole in it. The Cognac won't evaporate as fast this way, it will spread the Cognacs flavour throughout the Goober Peas. 3 Keep a quart of water near so you can add it as needed. You can see the condensation on the lid the broth and Cognac isn't evaporated as fast. So the flavors get infused into the Goober Peas. 4 After 2 hours I added 3 quarts of water. I added another tablespoon of salt. 2 tablespoons of crushed red pepper flakes. Through absorption and evaporation I added 3 quarts of water more plus salt to taste. Serve hot or very warm, I hope you enjoy!!! 1 Add the broth to a pot with 3 quarts water. Rinse the goobers/peanuts. Add to the pot. Add salt and stir. 1 Add the broth to a pot with 3 quarts water. Rinse the goobers/peanuts. Add to the pot. Add salt and stir. 2 Pour the Cognac in and stir. Let the boiling begin. Put a lid on it preferably with a little hole in it. The Cognac won't evaporate as fast this way, it will spread the Cognacs flavour throughout the Goober Peas. 2 Pour the Cognac in and stir. Let the boiling begin. Put a lid on it preferably with a little hole in it. The Cognac won't evaporate as fast this way, it will spread the Cognacs flavour throughout the Goober Peas. 3 Keep a quart of water near so you can add it as needed. You can see the condensation on the lid the broth and Cognac isn't evaporated as fast. So the flavors get infused into the Goober Peas. 3 Keep a quart of water near so you can add it as needed. You can see the condensation on the lid the broth and Cognac isn't evaporated as fast. So the flavors get infused into the Goober Peas. 4 After 2 hours I added 3 quarts of water. I added another tablespoon of salt. 2 tablespoons of crushed red pepper flakes. Through absorption and evaporation I added 3 quarts of water more plus salt to taste. Serve hot or very warm, I hope you enjoy!!! 4 After 2 hours I added 3 quarts of water. I added another tablespoon of salt. 2 tablespoons of crushed red pepper flakes. Through absorption and evaporation I added 3 quarts of water more plus salt to taste. Serve hot or very warm, I hope you enjoy!!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Overnight Crockpot French Onion Soup Jumbo Low Carb High Protein Crustless Breakfast Quiche Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Party-Perfect Grape Jelly Meatballs (Slow Cooker Style) Overnight Crockpot French Onion Soup Jumbo Low Carb High Protein Crustless Breakfast Quiche Sheet Pan Chicken and Veggies Filipino Tortang Talong Egg Bites w/ Chicken Giniling 🇵🇭 Mocha Coffee Cake with Crumble Topping Oldfashioned Sugarnuts 2 Ways 🥮Knafeh (كنافة)🥮 MAWA VEDHAMI (KHOYA PARATHA) Moringa powder Tea (Healthy Herbal Tea) Beef, Okra, and Beans Fishcakes made according to my Scottish grandmother's recipe Tomato salad with basil Homemade chicken ham (in a ham maker) Chicken thighs with rice in the oven Mocha Coffee Cake with Crumble Topping Oldfashioned Sugarnuts 2 Ways 🥮Knafeh (كنافة)🥮 MAWA VEDHAMI (KHOYA PARATHA) Moringa powder Tea (Healthy Herbal Tea) Beef, Okra, and Beans Fishcakes made according to my Scottish grandmother's recipe Tomato salad with basil Homemade chicken ham (in a ham maker) Chicken thighs with rice in the oven