Small Batch Peanuts
It was passion for great tasting fresh peanuts that got us into this business, and though we have expanded our interests into other nuts and seeds we are as passionate about great peanuts as ever.
A good peanut starts with healthy soil and farmers as dedicated to to their craft as we are to ours, which is why CB’s searches out and partners with farmers here in the USA using sustainable growing and harvesting practices.
Our Roasting Process
We start with the biggest and freshest peanuts grown in southwestern USA. For our lightly salted peanuts we use a unique process that took us years to develop, infusing our simple solution of sea salt and water directly through the shell into the peanut, leaving us with a raw salted in-shell peanut that is ready to roast. Using our custom-made or restored antique barrel roasters, our roastmaster carefully monitors each small batch we roast, fresh for that day’s order. Our old-school slow roasting allows more flavor to develop during the roasting process. We find that our minimal processing and attention to small batches allows each peanut to reach its delicious potential.
Nutrition & Health Benefits
In addition to being a favorite food with kids and adults alike, studies have found that roasted peanuts have many health benefits as well.
Roasted peanuts are high in heart-healthy monounsaturated fats (including oleic acid, the healthful fat found in olive oil) and also a good source of vitamin E, niacin, folate, protein and manganese. Peanuts have also been found to contain the phenolic antioxidant resveratrol, the beneficial compound found in red wine and grapes. Roasting can increase another of peanuts’ antioxidants, primarily a compound called p-coumaric acid, by as much as 22%, making roasted peanuts richer in antioxidants than apples, carrots or beets. With all that goodness it should not be surprising that studies have shown that frequent peanut consumption can lower your risk of cardiovascular and coronary heart disease, stroke and colon cancer1.
AFRICAN PEANUT SOUP
- 1 tblspn peanut oil
- 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 1 green pepper, seeded, diced
- 2-3 jalapeno peppers, seeded, membranes removed and minced
- 3 large cloves garlic, chopped
- 1.5 tblspn minced fresh ginger
- 2.5 tblspn curry powder
- salt & freshly ground black pepper to taste
- 1 (28) oz can fire roasted diced tomatoes
- 2-3 cups chicken broth
- 1 medium red garnet yam or sweet potato, peeled, diced
- 3/4 cup CB’s fresh roasted Peanut Butter
Heat oil in a heavy, 6-quart saucepan over medium heat. Add chicken and brown. Remove from pan and set aside. Add onion, carrots and both peppers. Cook for 8 minutes. Add garlic and ginger and cook for 2 minutes. Make a well in center and add curry powder. Cook until fragrant, about 2 minutes. Add salt, pepper, tomatoes, broth, yams and CB’s peanut butter. Stir to combine and melt peanut butter. Return chicken to pan along with juices in bowl. Bring to a boil, then reduce heat and simmer for 45 minutes. Serve with long grain white rice. Optional garnishes: chopped tomato, cilantro, scallions, lightly salted chopped CB’S valencia peanuts, plain yogurt.
VIETNAMESE SHRIMP & CABBAGE SALAD
- 12 ounces cold cooked shrimp (small)
- small head Chinese or napa cabbage
- handful fresh cilantro, diced
- 1/3 cup rice vinegar
- 3 tblspn peanut oil
- 2 tblspn fish sauce
- 2 tblspn Asian chile sauce or Sriracha
- 1 tblspn sugar (try coconut crystals as a substitute)
- 1 teaspoon grated fresh ginger
- 1 small carrot, shredded
- 1/2 cup CB’s fresh roasted peanuts, coarsely chopped
Cook, peel and chill shrimp. Slice cabbage into thin strips, about 1 to 2 inches long. Dice cilantro (stems and leaves) very thin; reserve some for garnish.
Mix vinegar, peanut oil, fish sauce, chile sauce, sugar and ginger in a small bowl. Just before serving, toss shrimp, cabbage, sliced cilantro, carrot and 6 tablespoons chopped peanuts with the dressing in a large bowl. Mound the salad and garnish with the remaining 2 tablespoons peanuts and cilantro sprigs. We sometimes like to add thinly sliced cucumber. (From EatingWell.com)
TRADITIONAL BOILED PEANUTS
Soak raw in-shell peanuts overnight. In morning, rinse until clean and place in pot with enough water to cover nuts with 1-2 inches of water. Add 1 cup salt and boil for 3-4 hours. Eat when they’ve achieved desired consistency. Keep warm in crock pot for up to 3 days.
For many more wonderful recipes that include nuts and seeds, check out Susan Herrmann Loomis’s Nuts in the Kitchen cookbook.
1: Source of health benefits of eating peanuts is the nonprofit The Worlds’s Healthiest Foods, which specifically cites the studies involved in these claims.