Soy sauce–braised peanuts feature heavily in Asian cuisine. This dish makes a deeply comforting duo served with congee, and it appears on many Korean banchan spreads. At home, my mom would often braise them together with lotus root soup too. <br /> <br />Here, I riffed on tradition by throwing bacon and spices into the mix, giving it extra umami. They’re delightful on their own, but also great in soups, stews, Asian-inspired pasta, salads, pasta salads…the possibilities are endless!

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