Caribbean White Beans

1 tablespoon olive oil

½ onion, chopped

½ green bell pepper, chopped

½ cup water

1 (15.5 ounce) can small white beans

1 (6.5 ounce) can tomato sauce

1 ½ teaspoons minced garlic

1 sprig cilantro, coarsely chopped

¼ cup calabaza (pumpkin-like squash), peeled and medium diced

1 (.18 ounce) packet sazon with coriander and achiote

1 cube chicken with tomato flavored bouillon

1 pinch salt

1 pinch black pepper

1 pinch ground cumin

Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine.

Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.