Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This recipe serves 5, but uses only 1 cup of the rice coating mix, which yields 5 cups. Please consider this when checking out the nutritional info. You can freeze the remainder. From Michael Chiarello.... go check out the picture on foodtv.com!

Ingredients Nutrition

Directions

  1. RICE COATING: Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper.
  2. Toss until well blended and set aside 1 cup of coating for this recipe. Store the remainder in a sealed container in the freezer for maximum freshness.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Season with salt and pepper, to taste. Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage.
  8. With a slotted spoon, transfer the beans to paper towels to drain.
  9. Sauté until the leaves turn crisp, about 1 minute. Top with lemon zest, then remove from the heat.