GRILLED SARDINES WITH WHITE BEAN STEW

Serves: 4

1/2 cup (125 mL) dry cannellini beans

(see note)

5.5 oz (150 g) chorizo sausages

1 medium onion, finely diced

3 cloves garlic, minced 1/2 cup (125 mL) dry red wine

1 can (28 oz/796 mL) whole tomatoes, with juice

Salt and freshly ground pepper

8 fresh or marinated small sardines (about 600 g) Chopped flat-leaf parsley Lemon wedges

Grilled bread

1. Soak dry beans in about 4 cups (1 L), water for at least eight hours or overnight. Drain.

2. Fry the chorizo in a large, heavy frying pan over medium heat to render off the fat. Set aside. You can substitute 2 tbsp (30 mL) oil for the sausage fat. Cook onions and garlic over medium heat until fragrant, two minutes.

3. Pour in the wine to deglaze the pan. Add tomatoes and soaked, drained beans. Boil and simmer for about one hour or until the beans are soft. Season with salt and pepper. (If using canned beans, add them at this point, and simmer briefly.)

4. Preheat barbecue or broiler until hot. Rinse sardines in cold water and pat dry. Brush with olive oil. If using fresh sardines, season with salt and pepper. Grill or broil sardines for two minutes a side. If using a barbecue, close lid.

5. Serve stew in four large, heated bowls. Drizzle with olive oil. Top each bowl with two sardines, parsley and a lemon wedge. Serve with bread.

Note: Canned beans may be used; you will need about half a 19-oz

(540 mL) can of beans, drained and rinsed.