Rinse and soak the beans overnight in about 5 cups of water. The next day drain the beans, rinse them, and set them aside.

Heat the 2 tbsp of olive oil over medium-high heat in a big pot or pressure cooker. Add the ham hocks and brown them for about 5 minutes.

Now add the bay leaf and garlic and stir for about 1 minute. Add the beans with about 8-10 cups of water, the plantain, the carrot and the aliños. Make sure the beans are completely covered with water, so you can add more, if needed.

If you’re using a pressure cooker, add 1 tbsp of oil to prevent the water from foaming.

Cover the pressure cooker and bring to pressure, then lower the heat to medium low and cook for 25 minutes. Cook for 1½ – 2 hours on medium low if you're using a regular pot.

Remove the pressure cooker from heat and let it rest for 5 minutes before releasing the pressure.

Once all the pressure is released, open the pressure cooker and remove the ham hocks to let them cool. You can also discard the bay leaf.

Remove the carrot and blend it with about one cup of beans and liquid from the pot until smooth. Then add this mixture back into the pot. This will help thicken the beans and it will also add the flavor of the carrot.

Once the ham hocks have cooled, remove the meat and add it back to the beans. Discard the bones. **See Notes.

Add salt and pepper to taste before serving. Serve with a side of white rice and avocado.