Possible decoration: chopped fresh cilantro, grated Monterey Jack cheese or cotija, chopped onion, a dollop of sour cream or plain yogurt.
Place beans in a soup pot and cover with water, plus a few inches. Soak for at least 4 hours or overnight at room temperature. Drain.
Return beans to the pot, add water to cover the 4½ cups, plus garlic. Bring to a boil and cook in hard boil for 5 minutes. Skim off the scum that rises to the top.
The heat to medium-low lower and Cook, covered, at least 1 hour, until beans are soft to the bite. The cooking time will depend on the age old nut-nut take longer.
Bring about 3 cups of boiling water in a saucepan and add sweet cube size. Return to boil, cover, and cook for 2 minutes. Drain and run under cold water, in a small bowl and set aside.