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Crispy White Beans with Chili Oil (Michael Chiarello) Recipe

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Crispy White Beans with Chili Oil (Michael Chiarello)
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Ingredients
11
Count
Nutrition
692
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. In a bowl, let the beans soak in the buttermilk for a few minutes, then drain in a sieve. Place the sieve over a bowl.
  2. Heat 3/4 cup olive oil and the chili oil in a 10-inch skillet over high heat. While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat the beans well. Repeat with the coating that falls into the bowl. Don't worry if they don't absorb all the coating.
  3. 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. Turn with a spatula and brown on the other side, another 5 to 6 minutes, adjusting the heat so they don't burn. When they are evenly browned, add sliced garlic and brown for another 3 minutes. Season with salt and pepper, to taste. Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage. With a slotted spoon, transfer the beans to paper towels to drain. Saute until the leaves turn crisp, about 1 minute. Top with lemon zest, then remove from the heat.
  4. Chef's Notes:
  5. The Arborio Rice Coating is by far the best coating I know for anything fried. It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. 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. If you have a spice mill, you can halve the recipe.
  6. Arborio Rice Coating is one of the few places I use table salt. Sea salt and kosher salt are too heavy to stay evenly distributed in the coating.
  7. Bringing the beans up to a simmer slowly helps keep the skins from splitting.
  8. Arborio Rice Coating:
  9. 1 cup Arborio rice
  10. 3 cups all-purpose flour
  11. 1 cup semolina
  12. 2 tablespoons table salt
  13. 1 teaspoon freshly ground black pepper
  14. Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.
  15. Yield: about 5 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 692.46 Kcal (2899 kJ)
Calories from fat 114.98 Kcal
% Daily Value*
Total Fat 12.78g 20%
Cholesterol 4.04mg 1%
Sodium 72.36mg 3%
Potassium 1688.23mg 36%
Total Carbs 108.1g 36%
Sugars 1.95g 8%
Dietary Fiber 18.29g 73%
Protein 33.43g 67%
Vitamin C 2mg 3%
Iron 11.9mg 66%
Calcium 326.6mg 33%
Amount Per 100 g
Calories 175.66 Kcal (735 kJ)
Calories from fat 29.17 Kcal
% Daily Value*
Total Fat 3.24g 20%
Cholesterol 1.03mg 1%
Sodium 18.36mg 3%
Potassium 428.26mg 36%
Total Carbs 27.42g 36%
Sugars 0.49g 8%
Dietary Fiber 4.64g 73%
Protein 8.48g 67%
Vitamin C 0.5mg 3%
Iron 3mg 66%
Calcium 82.8mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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