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Home Slow-cook Chicken Breasts

Crispy White Beans With Chili Oil Recipe

Ingredients

How to make it

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

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The Cook

chefmeow Garland, TX

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