Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         black beans -- soaked
   1      small         onion -- chopped
   1      small         carrot
     1/2                celery rib
   2      ounces        ham -- chopped
   2                    jalapeno peppers -- stemmed
                        - and diced
   1      clove         garlic
   1                    bay leaf -- tied together with
   3      sprigs        thyme
   5      cups          water
   2      cloves        garlic -- minced
     1/2  teaspoon      hot pepper flakes
     1/2                lemon -- juiced
   1                    lemon -- juiced
     1/3  cup           olive oil
   2      tablespoons   fresh basil -- chopped
  24      ounces        salmon steaks

Preparation:

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, 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. Set aside. 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.