Put all ingredients for broth in the pressure cooker... let cook on Med for 45-50 minutes....IF YOU DO NOT HAVE A PRESSURE COOKER LET THE HAM HOCKS COOK FOR 1.5 HOURS... U CAN ALSO USE SALT PORK OR HAM ADDED DIRECTLY TO THE BEANS..

While hamhocks are cooking put beans and 4 cups water in stock pot and hard boil them for 10 min. Then cover and let sit for 1 hour..

..... add beans and all the ingredients EXCEPT THE VINEGAR and water. Approximately 8 cups... to the pressure cooker.

After the hamhocks are tender remove and add beans (there should be 8 cups of broth with the bean juice).... Close pressure cooker and cook for 40 minutes... There should be approximately 3" of broth over the beans.

STOVE TOP DIRECTIONS...... COOK HAM HOCK OR SALT PORK ON STOVE TOP FOR 1 1/2 HOUR. In 10 cups of water.(FOLLOW RECIPE FOR BROTH)... Ham hock should be tender. Remove ham hock.... Add beans and all ingredients OTHER THAN VINEGAR!! There should be 8 cups of broth to start. Keep an eye on them so they don't become dry. TURN UP ON HIGH AND ALLOW TO HARD BOIL. Then turn down to medium. Let cook for 1 1/2 more hours. Beans should be tender.

You can add vinegar the last 15 min. I like it both with the vinegar and without.

My mother taught me a trick.... Cuban cooks often add oil to the bean pot after they finish cooking. They add olive oil or veggie oil and drizzle a little in the pot. It thickens the gravy and does seem to make them more flavorful. THE OIL CAN BE LEFT OUT IT IS NOTHING MORE THAN A SUGGESTION!!!!

I make a saucepan (or use my rice cooker) to make rice cooked in chicken broth. I usually serve the beans in a small bowl with rice on the plate and Cuban roast.