Crispy White Beans With Chili Oil

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 8

CRISPY WHITE BEANS WITH CHILI OIL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.

Ingredients:

8 cups white beans cooked

3/4 cup buttermilk

3/4 cup extra virgin olive oil plus 2 tablespoons extra-virgin olive oil

1/4 cup chili oil

1 cup rice coating (recipe below)

2 tablespoons thinly sliced garlic

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon thinly sliced serranos

3 tablespoons chopped fresh sage leaves

1 tablespoon julienned lemon zest

rice coating

1 cup arborio rice

3 cups all-purpose flour

1 cup semolina

2 tablespoons table salt

1 teaspoon freshly ground black pepper

Directions:

1. In a bowl let beans soak in buttermilk for 20 minutes then drain in a sieve.
2. Place the sieve over a bowl.
3. Heat 3/4 cup olive oil and chili oil in a skillet over high heat.
4. While oil is heating sprinkle coating over beans and shake in sieve to coat beans well.
5. Repeat with coating that falls into the bowl.
6. Carefully add beans to the hot oil and spread them into an even layer.
7. Cook without stirring 7 minutes.
8. Turn and brown on other side another 6 minutes adjusting 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.
11. Add serranos to pan and continue to fry for another 15 seconds before adding sage.
12. With a slotted spoon transfer beans to paper towels to drain.
13. Sauté until leaves turn crisp.
14. Top with lemon zest then remove from the heat.
15. To make coating grind rice in a blender until very fine.
16. Put in a bowl and all the flour, semolina, salt and pepper then toss until well blended.

By RecipeOfHealth.com