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1
RICE COATING: Grind the rice in a blender until very fine.
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2
Put it in a bowl and add the all-purpose flour, semolina, salt and pepper.
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3
Toss until well blended and set aside 1 cup of coating for this recipe.
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4
Store the remainder in a sealed container in the freezer for maximum freshness.
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5
In a bowl, let the beans soak in the buttermilk for a few minutes, then drain in a sieve.
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6
Place the sieve over a bowl.
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7
Heat 3/4 cup olive oil and the chili oil in a 10-inch skillet over high heat.
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8
While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat the beans well.
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9
Repeat with the coating that falls into the bowl.
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10
Don't worry if they don't absorb all the coating.
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11
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.
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12
Turn with a spatula and brown on the other side, another 5 to 6 minutes, adjusting the heat so they don't burn.
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13
When they are evenly browned, add sliced garlic and brown for another 3 minutes.
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14
Season with salt and pepper, to taste.
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15
Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage.
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16
With a slotted spoon, transfer the beans to paper towels to drain.
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17
Saute until the leaves turn crisp, about 1 minute.
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18
Top with lemon zest, then remove from the heat.
