Crispy White Beans With Chili Oil Recipes

CREAMY WHITE BEANS WITH HERB OIL

Steps:

• Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
• Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
• Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
• Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

CHILI OIL OR DRIED MUSHROOM OIL

Steps:

• Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.

CREAMY WHITE BEAN CHILI

Steps:

• Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside. , In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.

CRISPY WHITE BEANS WITH CHILI OIL

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Sauté until the leaves turn crisp, about 1 minute. Top with lemon zest, then remove from the heat.