Gizzards, Peanuts, and Beansprouts

1 pound of chicken gizzards
1 1/2 cup raw peanuts
1/2 pound beansprouts
1 teaspoon black pepper
6 cups water
6 chicken bouillon cubes (or 6 teaspoons of the crystals)

 First boil the peanuts in a small pot with a teaspoon of salt. Drain and put into cold water. Remove as many of the peanut husks as you can. Cook the gizzards in the water with the bouillon cubes and black pepper. When they are done and tender add the peanuts and cook about 10 more minutes then add beansprouts and turn off the flame. The sprouts will cook enough with the residual heat. I serve this over rice.
 Cleveland Bodin, my brother-in-law taught me this dish around 1971 and I really have enjoyed it ever since. He would probably add a lot more black pepper.