Rinse the beans well with water and place them in a large bowl. Cover them them with plenty of water and let them soak overnight.

The next day add the 1 tbsp of oil to a pressure cooker (this is to prevent foam from forming during cooking) and then add the rinsed beans along with the 2-2.5 liters of water, the carrot and the green plantain. Cover the pressure cooker, bring to pressure over high heat, then lower the heat to medium low or low and cook for about 25 minutes. If you're using a regular pot, bring to a boil over high heat, reduce the heat to medium low or low and cook for about 45-50 minutes.

In the meantime, heat the oil in a large pan over medium heat. Add the chopped onion and cook for about 3 minutes or until it's translucent Then add the garlic and cook for another minute. Now add the chopped tomatoes and cook for about 5 minutes or until they're soft. Season with the cumin, color, salt and pepper. You can add the ¼ cup of water if you want. Set this hogao aside.

When the beans are cooked, let all the pressure out of the pressure cooker before uncovering it. Remove the carrot and place it in a blender with about 1 cup of cooked beans and liquid. Blend well and then add this mixture to the beans with the hogao. Season with salt and pepper to taste before serving. If the beans are not thick enough, you can cook them for another 15-20 minutes over low heat or until they thicken.