My husband loves boiled peanuts and I love my husband so I make him boiled peanuts.

Even though I'm from the Deep South, I've never had boiled peanuts. Robby used to talk about them all the time when we were up North saying how much he used to really enjoy them. I could never find raw peanuts so I couldn't make any for him.

I ran into some raw peanuts recently and decided to make him some. I chose the slow cooker method because it seemed fool proof.

I don't remember how many peanuts I had but it was at least 2 - 3 pounds. He likes them spicy, so I doctored up some serious spicy stuff.

Raw peanuts

1/3 cup cayenne pepper

1 boil-in-bag crab boil

1/4 cup salt

Seasoning

Rinse peanuts. Add crab boil-in-bag to crockpot. Add peanuts. Add seasoning. (Garlic salt, black pepper, Creole seasoning, etc.) Cover with water. Stir. Cook on low for 24 hours. Stir a few more times. Taste one after 18 hours. Adjust seasoning accordingly.

I cooked them outside on the deck. Why? It smells like vinegar and feet while cooking. 24 hours of that is NOT my ideal nose tickle.

Oh...and I store them in half gallon mason jars in the fridge using the "juice" to keep them wet. He puts some in a bowl and microwaves them.

I have a love/hate relationship with crockpots. I understand them and why their use would be popular but I've never really cared for the way my meat comes out when I've cooked it in a crockpot so I generally don't use it. But I have one.

A friend told me to ask Mr. Google about a recipe and I did so. With a few adjustments, I made it plant based my way.

These things were so delicious and such a filling meal. We LOVED them! I used as many organic ingredients as I could. There were 24 corn tortillas in the package and we still had filling left over for more tacos once we ran out of tortilla shells. I promise you that you will love these as much as you love tacos with meat.

1 can kernel corn

2 cans black beans

1 can Rotel tomatoes

1 can red enchilada sauce

1 pack of taco seasoning

1 cup quinoa

1 cup vegetable broth

Avocado (we used 1 avocado per 8 tacos or so)

Cilantro

Salsa

Tortilla shells

Add all ingredients to crockpot, stir, cook on high for 3 hours.

Serve on tortilla shells and top with diced avocado, cilantro, and salsa. SO.GOOD! These are definitely making the rotation around here.

(Oh yeah...we've tried a lot of plant-based recipes but I'm only sharing the ones we thought were amazing.)

Spicy Boiled Peanuts

Quinoa Tacos in the Crockpot!