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22 ounces shelled boiled Virginia or Valencia peanuts, recipe follows
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Place a 6 quart pot over medium-high heat.
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Add the bacon and cook, stirring frequently, until the bacon is browned, 6 to 7 minutes.
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Remove the bacon to a paper-towel lined plate or rack.
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Pour off all but 3 tablespoons of the bacon fat.
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Decrease the heat to medium and add the onions to the pot.
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Cook, stirring occasionally until the onion is softened and beginning to brown around the edges, approximately 6 minutes.
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Add the broth, peanuts and thyme.
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Increase the heat to high, and bring to a boil.
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Once the mixture reaches a boil, reduce the heat to medium-low to maintain a rapid simmer.
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Cook until the peanuts begin to loosen from their skins and the broth is reduced by 1/4, approximately 20 to 25 minutes.
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Turn off the heat and puree the mixture with a hand-held stick blender until smooth.
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Add the milk, vinegar, salt and pepper and puree until combined.
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Turn the heat back to medium and cook until warmed through, 5 to 7 minutes.
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Garnish with the reserved bacon and serve immediately.
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Wash the peanuts in cool water until the water runs clear.
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Soak in cool water for 30 minutes to loosen any remaining dirt.
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Drain and rinse the peanuts.
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Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water.
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Stir well.
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Cover and cook on high for 4 hours.
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Check the texture of the peanut at this point for doneness.
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When done, boiled peanuts should have a similar texture to a cooked dry bean.
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It should hold its shape, but not crunch when bitten.
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Add more water throughout the cooking process, if needed.
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If necessary, continue cooking for 3 to 4 hours longer.
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Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
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*Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are.
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The fresher the peanut, the less time it will take to cook.
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Yield: approximately 4 pounds in shell and 2 pounds out of shell
