Drain the beans and place in a large pot with the pork hocks and water. Place over medium-high heat, bring to a boil, reduce the heat to low and simmer, uncovered, cook for about 20 minutes.
Add the diced plantain, carrots, aliños and cumin. Cook for about 1 hour. Add the hogao, chopped cilantro and season with salt and pepper. Cook for 15 minutes more or until the beans are tender.
Remove the ham hocks from the soup and set aside until cool enough to handle. Discard the skin and bones and cut the meat into ½-inch pieces and set aside.
Remove the carrots from the soup and place in a blender with about 1 cup of the soup. Blend until smooth and return to the bean soup.
Ladle the soup into bowls, Add pieces of pork hocks and serve immediately with white rice, ají and avocado.