1 (1 lb.) bag dried pinto beans (any other bean works also)
1 1/2 to 2 lb. pork parts (ears, tails, feet, hocks, bacon)
2 bay leaves
2 tbsp. cumin
2 tbsp. black pepper
1/4 cup vegetable oil
2 tbsp. parsley
2 tbsp. green onion (scallions)
2 tbsp. cilantro
1 medium onion
2-3 cloves garlic
salt, to taste

Soak beans in hot tap water for an hour or so until plumped up. If your meat is salted, while beans are soaking, boiling the meats two or three times, always starting with cold water, changing water after it has reached boil (reduces salt content quickly).

In pressure cooker, add meat, bay leaves and water to about 2-inches from top. Cook for 30 minutes. Then add beans, and cook additional 30 minutes.

When there is about 10 minutes left in cooking time, in a skillet heat oil and add the rest of the ingredients. Once onion are cooked, add mixture into beans and finish cooking time with the pressure cooker top off.

Serve with rice, preferably white.

Submitted by: Kenia J.