CUBAN BLACK BEANS 1½ c. dry beans or (you can use 2 cans black beans) 4 c. water 1 Tbs. salt 2 Tbs. ground pepper ½ c. olive oil 1 green pepper 1 med. yellow onion 4 cloves garlic ½ bunch flat-leaf parsley ½ bunch cilantro 1 tsp. sugar In a pot start cooking your beans with water added. Next, to add your flavors, start the sofrito. In a blender, add ½ c. olive oil, then the garlic cloves, yellow onion and green pepper, salt and pepper. Blend all the ingredients a little bit at a time, and then add parsley and cilantro with stems. This will make more sofrito than you are going to need; freeze the rest. It can be frozen in ice cube trays. This way you have little flavor cubes to add to beans later. In a pan on low/medium heat cook the sofrito. When beans are cooked add the cooked sofrito to the beans. Salt and pepper to taste and add the 1 tsp. sugar. PORK AND GARBANZO BEAN SOUP 1 lb. pork tenderloin Vegetable cooking spray 1 tsp. olive oil ¾ c. ...