Mery's potaje de frijoles colorados (red bean soup)

Ingredients

• 12 oz. bag Red Kidney Beans
• 4 cups water - enough to cover the beans
• 1 lb. Smoked Pork Shank - leave whole
• 1 lb. Smoked Pork Shoulder (ham) - chunked
• 6 oz. Spanish Chorizo (3-4 sausages) - leave whole
• 1/3 Medium Green Pepper - chopped
• 1 -/2 Medium Onion - chopped
• 2 -large garlic cloves - minced
• 2 Bay Leaves
• 1/4 cup corn oil
• 2 tbsp Apple Cider Vinegar
• Black Pepper to taste
• Sa lt to taste
• 3 Small Potatoes - peeled and cubed
• 2 lb Calabaza - peeled, seeded and cubed

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Preparation

• Soak beans in plain water for 2 hours. (You can do this in the pressure cooker to avoid using another pot). Put the lid on the pressure cooker and seal. Cook on High until the cooker pressurizes.
• Set on low heat and add the smoked pork shoulder, smoked pork shank, chorizo, green pepper, onion, bay leaves, garlic, corn oil, vinegar, salt and pepper.
• Without replacing the lid return to heat, taste for salt and pepper, add more if needed. Set on Medium for about 45 minutes until the soup is thick enough to coat a spoon.
• Add the potatoes and calabaza. Leave on Medium for 20 minutes or until the potatoes are tender. Remove from heat.