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1
Wash and drain the beans several times.
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2
Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed.
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3
Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered.
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4
Drain beans and reserve cooking liquid.
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5
Pulse the jalapenos and garlic in a food processor, add the onions and pulse again.
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6
Remove and set aside.
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7
Add the cayenne, paprika and cornmeal to the food processor.
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8
While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
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9
Heat the oil in a heavy 6-quart pot.
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10
Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown.
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11
When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon.
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12
Stir to scrape up brown bits from the bottom of the pan.
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13
Lower the heat and add the onion mixture.
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14
Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir.
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15
Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking.
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16
Add the beans and salt to taste, stir and simmer another 30 minutes.
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17
Serve over rice.
