Crispy White Beans With Chili Oil
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
63
Spice
47
Sweetness
61
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
8 cups
White Bean (cooked)3 cup
Buttermilk2 tbsps
Extra-Virgin Olive Oil1 cup
Chili Oil2 tbsps
Garlic (thinly sliced)1 tsp
Pepper (freshly ground)1 tbsp
Serrano (thinly sliced)1 tbsp
Lemon Zest (julienned)Directions:
1
In a bowl, let the beans soak in the buttermilk for a few minutes, then drain in a sieve
2
Place the sieve over a bowl
3
Heat 3/4 cup olive oil and the chili oil in a 10-inch skillet over high heat
4
While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat the beans well
5
Repeat with the coating that falls into the bowl
6
Don't worry if they don't absorb all the coating
7
Carefully add the beans to the hot oil, spread them into an even layer, and cook without stirring until they are browned and crisp on the bottom, 6 to 7 minutes
8
Turn with a spatula and brown on the other side, another 5 to 6 minutes, adjusting the heat so they don't burn
9
When they are evenly browned, add sliced garlic and brown for another 3 minutes
10
Season with salt and pepper, to taste
11
Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage
12
With a slotted spoon, transfer the beans to paper towels to drain
13
Saute until the leaves turn crisp, about 1 minute
14
Top with lemon zest, then remove from the heat
15
Chef's Notes: The Arborio Rice Coating is by far the best coating I know for anything fried
16
It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets
17
You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender
18
If you have a spice mill, you can halve the recipe
19
Arborio Rice Coating is one of the few places I use table salt
20
Sea salt and kosher salt are too heavy to stay evenly distributed in the coating
21
Bringing the beans up to a simmer slowly helps keep the skins from splitting
22
Arborio Rice Coating: 1 cup Arborio rice 3 cups all-purpose flour 1 cup semolina 2 tablespoons table salt 1 teaspoon freshly ground black pepper Grind the rice in a blender until very fine
23
Put it in a bowl and add the all-purpose flour, semolina, salt and pepper
24
Toss until well blended
25
Store in a sealed container in the freezer for maximum freshness
26
Yield: about 5 cups