Go through the beans, discard any split/discolored/moldy/or overly shriveled beans as well as any clumps of dirt that might have slipped through the packing process. Add all ingredients to stock pot, cook on low uncovered for approx 4-6 hours, checking water level and re-adding water every half hour or so. When done the beans should be tender, but not mushy nor crunchy/grainy and the broth should look like slightly thickened vegetable stock and very lightly cover the back of a spoon... it shouldn't be watery or watery with a grainy texture. If that happens, try a different brand of beans. To make bean dip, puree all the contents of the pan, including cilantro and pork. To make vegetarian beans, you can leave out the pork and add a little more garlic and salt to taste.