Blades's Black Beans

• 1 pound dried black beans, washed and picked over
• 6 cups chicken stock, approximately
• 4 tablespoons olive oil
• 1 cup minced yellow onion
• 1 plum tomato, chopped
• 1/2 cup minced green bell pepper
• 1/4 cup chopped cilantro
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons dried oregano
• 18 teaspoon lemon-pepper seasoning
• 1 clove garlic, minced
• 1/4 pound baked ham, cut into 1/2-inch pieces
• Salt to taste
• Sour cream and cilantro sprigs, for garnish

1. Soak the beans overnight in cold water.
2. Drain.
3. Place the beans in a large, heavy pot, cover with water and simmer for four hours, adding some stock to cover the beans as the liquid is reduced.
4. Meanwhile, heat the oil in a skillet over medium-high heat.
5. Saute the onion until golden, then add the remaining ingredients except the ham, salt and garnishes.
6. Simmer for three minutes, stirring.
7. Stir the ham and the contents of the skillet into the beans.
8. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary.
9. Season with salt and serve with sour cream and sprigs of cilantro

black beans, chicken stock, olive oil, yellow onion, tomato, green bell pepper, cilantro, balsamic vinegar, sugar, soy sauce, oregano, lemonpepper seasoning, clove garlic, ham, salt, sour cream

Taken from cooking.nytimes.com/recipes/3593 (may not work)