Yield: 4 Servings
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.