Boiled Peanuts

Rinse 2 lbs raw peanuts in shell under cold water, rubbing gently with your fingers to remove any debris. Drain well.

Pour 3 quarts water into a large pot and bring to a rolling boil over high heat.

Add rinsed peanuts, 0.5 cup salt, 4 smashed garlic cloves, 2 bay leaves, optional aromatics (1 quartered onion and 2 celery stalks), and Old Bay seasoning if using. Stir to combine.

Return to a boil, then reduce heat to low-medium. Simmer uncovered for 3 to 4 hours, until peanuts are fork-tender inside the shell, stirring occasionally. Add water as needed to keep peanuts submerged.

Test for doneness by cracking open a peanut and tasting the kernel; it should be soft and fully salted throughout.

Drain peanuts in a colander. Serve warm or at room temperature. Crack and eat by hand, discarding the softened shell.