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 o...