A couple of years ago, we stopped on our way to the beach and picked up some. I bought some already boiled, and some to take home and cook myself. We took the boiled ones out onto the beach, and it didn't take the birds long to find them. They were black-colored birds (perching birds of some sort). They were very clever and persistent, and I had to hide the peanuts in my beach bag AND zip up the beach bag. I don't blame the birds; the peanuts were delicious.
The ones I took home I cooked using these guidelines so my husband, who didn't get to go to the beach with us, could have some. Last year my friend Brooks Pearce gave me some of the peanuts he had boiled. He says he uses 2 ounces of kosher salt per pound of peanuts. After cooking "till done," he leaves the peanuts in the salty water for a few hours to soak up the salt. I'm sure that's one of several different ways to do it. I don't know precisely how long he cooked his.
I should try growing some of my own again. I've grown them once or twice when Caleb was young. We harvested a small pan of them which we washed in a bucket. After we washed the goober peas, my own little goober had to get in the bucket. There's something about kids and water...
I can hardly say "goober pea" without thinking of my older brother singing, "Oh how delicious, eating goober peas!"
Do you like goober peas?