Preparing the beans 

Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water, 1/2 onion and pork hocks. 

Over medium-high heat, bring the beans to a boil, then reduce the heat to medium-low. 

Add  potato pieces, plantain and carrot . Cover and cook for 15 -30 minutes or until tender and and then remove.

Blend these softened vegetables in a blender or by adding them along with some bean liquor to a container where you can reduce them with an immersion blender

Hold this blend of cooked vegetables until later

Cover again and allow the beans to cook until  tender, approximately 2-2.5 hours. Beans are fully cooked. when there is absolutely no starchiness or crunchiness. They will be soft and smooth. Add boiling water occasionally to keep beans covered. This additional water should be boiling so that it does not overly cool the pot of simmering beans

Remove and discard the 1/2 onion

Importantly, add salt here to your taste . If you salt early you toughen the skin

Prepare the guiso

Add oil and sliced garlic to skillet

When translucent, add onions

When soft add scallions

When soft add the tomato for 5-10 minutes or until teh mixturehas renderedits water and has the consisitency of marmalade

Add the cilantro and ground cumin and cook until wilted

Taste for salt and reserve.

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Add in the guiso and blended vegetables when beans are ready (and not before)and then continue a low simmer until these additions have been adequately reheated .

If you add the guiso with it's acid tomatoes before the beans are done you will considerably slow the process as acid will slow down the decomposition of the beans

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