Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 7.
Meanwhile, add olive oil to a separate pan and bring heat to medium high.
Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)
Add garlic and chorizo (2 minutes)
Add, tomato sauce/paste, oregano, cumin, lime juice, salt, pepper. (2 minutes)
Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.
Add sofrito to the pot of beans as well as vinegar. If using canned beans, add sofrito to the beans, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)
Add the corn. Bring to a boil, then reduce heat to simmer. (15 minutes)
Add potatoes and bring to a boil again, then reduce to a simmer (15 minutes)
Add calabaza, and keep at a simmer.
Reduce heat to medium-low, cover and simmer until potatoes and squash are fully cooked and fork tender—about 15 minutes.
Add salt and vinegar, then adjust to taste.