Black Beans and Rice

This recipe is based on the one provided to the New York Times by Ruben Blades. I't's perfect alone, but also good with, as Blades says "a nice steak."

1 pound dried black beans(soaked overnight)
1 onion
1 tomato
1 green bell pepper
1 t dried cilantro
1 T balsamic vinegar
1 T sugar
2 t soy sauce
2 t dried oregano
1/8 t lemon-pepper seasoning
1 clove garlic
1/4 pound baked ham
Sour cream and cilantro sprigs, for garnish.

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. Meanwhile, heat the oil in a skillet over medium-high heat. Saute the onion until golden, then add the remaining ingredients except the ham, salt and garnishes. Simmer for three minutes, stirring. Stir the ham and the contents of the skillet into the beans. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary. 5. Season with salt and serve with sour cream and sprigs of cilantro.