Wash beans well with water and remove any debris.

Place beans in a pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker).

Secure the lid tightly on the cooker.

Cook on high pressure for 35 minutes to soften the beans.

Remove the pressure cooker from the heat and allow the steam to escape completely before opening.

Add the diced carrots, diced plantain, sazon goya, and salt to the beans.

If desired, add more water for a soupier consistency.

Cover the pressure cooker again and cook on medium-high heat for 20-30 minutes.

While the beans are cooking, sauté the diced tomato, diced onion, and chopped cilantro in oil with a pinch of salt.

Once the beans are cooked, add the sautéed hogado to the beans.

Taste and check the beans for softness; if needed, cover and cook for an additional 5-10 minutes.

Serve hot with white rice and your choice of meat.