Marinated Fresh Sardines With Pickled White Beans

• 2 pounds fresh sardines, cleaned
• 3 cups lemon juice (about 6 lemons)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 cup fresh Italian parsley, chopped
• 1 pound dry white beans, sorted, washed and soaked overnight and drained
• 2 cloves garlic
• 1 small onion, peeled
• 12 black peppercorns
• 1 teaspoon white-wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon salt
• 5 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh thyme leaves

1. Remove the sardines' heads and tails and split the fish.
2. Remove the bones and lay the sardines in a large bowl.
3. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines.
4. Chill for 5 hours.
5. Place the beans in a pot with cold water to cover by 2 inches.
6. Add the garlic, onion, peppercorns, vinegar, olive oil and salt.
7. Bring to a boil and simmer, covered, until very tender, about 40 minutes.
8. Drain.
9. Refresh the beans under cold running water.
10. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme.
11. Arrange the sardines and beans on plates and serve.

fresh sardines, lemon juice, extravirgin olive oil, salt, freshly ground black pepper, fresh italian parsley, white beans, garlic, onion, black, whitewine vinegar, olive oil, salt, lemon juice, extravirgin olive oil, thyme

Taken from cooking.nytimes.com/recipes/6306 (may not work)