Wash beans and soak overnight according to package directions.

Drain beans and place in a large pot or Dutch oven.

Add ham hocks and 6 cups of water.

Cook over medium-high heat until it comes to a boil.

Reduce heat to medium-low, cover, and cook until beans are tender (about 2 hours).

While the beans are cooking, prepare the guiso in a large skillet.

Heat vegetable oil over medium heat.

Add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin.

Cook for 10 to 15 minutes.

Add the guiso to the beans when they are almost tender.

Add plantains, carrots, and salt.

Cook another hour until the flavors meld.