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1. In a large sieve or colander, wash the beans under cold running water until the draining water runs clear. Transfer the beans to a heavy 3- to 4-quart sauce-pan, pour in 7 cups of water, and bring to a boil over high heat.
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2. Reduce the heat to low and simmer partially covered for 2½ to 3 hours, or until the beans are tender but still intact. When the beans are done, almost all of the cooking liquid should have cooked away; if the liquid seems to be evaporating too quickly, add more boiling water when necessary.
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3. Drain the beans in a sieve or colander. Mash 2 tablespoons of them to a smooth paste with a mortar and pestle or in a small bowl with the back of a fork.
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4. Set the beans and bean paste aside. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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5. Fry the pork in the oil, turning the dice about with a spoon until they are crisp and brown and have rendered all their fat. Remove them from the pan with a slotted spoon and drain on paper towels.
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6. Add the garlic, onions and green pepper to the fat in the skillet. Stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
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7. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the bean paste, then add the beans and pork bits, reduce the heat to low, and simmer uncovered for 10 minutes.
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8. Return the entire contents of the skillet to the saucepan and add the rice, salt and 2 cups of water. Stirring constantly, bring to a boil over high heat.
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9. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, until the rice is tender and all the liquid has been absorbed. Taste and season with salt and a few grindings of pepper. Serve at once.
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