Soak the beans for a good long time and change the water once or twice. It's the secret to getting a wonderful creamy texture. Even more important, it significantly reduces gastronomic distress and flatulance as well as making the beans much more digestable. This is the only real prep work besides a little knife work with the veggies and pork loin.
Dice all the veggies up first. I usually put them together in the same bowl and saute them all togeher while cutting the pork loin.
Heat the coconut oil and saute all the vegetables for about 5 to 8 minutes. Add the diced pork and contintue to saute until all the pink fades away. Add the bone broth and water and crank up the heat to get a burble going. While you're waiting, crush all the seasonings together with a mortar and pestle.
Stir the seasonings in and simmer for awhile, lid on or off depending on the thickness you desire. If the pork is small, 30 to 45 minutes is about right for the pre-bean simmer.
Give the beans a final rinse out of the Instant Pot and add them to the soup. Get everthing back up to a slight burble and cook for another 20 or 30 minutes to get all those happy, sunny flavors a chance to get to know each other.
Adding some chunky Avocado pieces before serving is fun but not necessary.