Created by Sue on April 2, 2013
Step 1: In a dutch oven, placed soaked beans which you have drained, along with ham bone or ham hocks and enough water to cover, 1 tsp. ground cumin and 1 tsp. baking soda.
Step 2: To prepare hogao sauce, place ingredients for that into a saucepan; bring to a boil then reduce heat and simmer until it is as thick as salsa, 15-20 minutes. Set aside.
Step 3: To prepare alino sauce, puree those ingredients in a food processor or blender; set aside.
Step 4: Bring beans and ham bone to a boil, then skim off any foam. Reduce heat, cover and simmer for about half an hour.
Step 5: Add the chopped plantain, carrot halves, hogao sauce, and alino sauce and cook until carrot is soft.
Step 6: Fish out the carrots and puree with about 1-2 cups beans and liquid, then return it to the pan.
Step 7: Add extra ham if you are using, and continue to cook until beans are tender and meat falls off the ham bone; fish out the ham bone and when it cools pick off any other meat and add it to the pan.
Step 8: Add chopped cilantro at the end of the cooking time and season it up with salt and pepper however you like it.
Step 9: Serve beans spooned over cooked white rice with hot sauce as desired and slices of avocado to garnish.