1/2 lb black beans, soaked
1 sm onion, chopped
1 sm carrot
1/2 celery rib
2 oz ham, chopped
2 jalapeno peppers, stemmed, diced
1 clove garlic
1 bay leaf, tied together with 3 sprigs thyme
5 c water
2 cloves garlic, minced
1/2 t hot pepper flakes
1 lemon, juiced
1/3 c olive oil
2 T fresh basil, chopped
24 oz salmon steaks
Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapeños, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered.
Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid.
Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a lemon.
While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves.
Pour over the salmon steaks, and refrigerate for 1 hour.
Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute.
Serve each steak with a portion of beans.