This soup was a two-stage process using a pressure cooker. I can’t give exact measurements for the soup, but you probably won’t need it. The first part involves pressure cooking a pork hock in about 3 litres (3 quarts) of water containing 2 onions, 2 carrots, 2 stalks celery, half a head of garlic, all roughly chopped, 2 bay leaves, 1 Tb cumin ground, 1 tsp cinnamon ground, and 1/2 cup apple cider vinegar. Once up to pressure, I cooked it for 3 h, then left it to cool overnight. I then sieved out the meat, retaining the liquid. I picked out the best parts of the hock and kept aside. I then re-used the liquid to pressure cook the beans (2 cups dry) with 1 large bunch kale minced, 1 minced onion, 3-4 minced garlic cloves, 1 large can diced tomatoes, 1 Tb coriander ground, 1 Tb oregano dried, and 1 tsp black pepper ground. I topped up the liquid to about the 3 litre mark. Once up to pressure, the beans cooked for about 30 minutes with a quick pressure release. Keeping the burner on low, I added 2 cups of frozen peas and the meat, cooked another 10 minutes, and then salted to taste. I served it with toasted bread and butter.