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Spread out the beans on a baking sheet and pick out any rocks and impurities.
Place the beans in a large pot and add water to cover by 3 inches. Place the pot over high heat and bring to a boil for 5 to 10 minutes, then turn the heat to low and let simmer, uncovered, for 2 to 4 hours.
Check the beans and stir them every 30 minutes, adding more water to cover as needed. The pot should always have 2 to 3 inches of liquid in it, so the beans don’t burn.
In a separate large pot, combine the achiote oil and onion, place over medium heat, and sauté for 2 to 4 minutes, or until translucent.
Add the garlic and sauté for 1 to 2 minutes more. Add the potato and continue to sauté for 5 to 7 minutes.
Then add the sofrito, tomato sauce, sazón, bay leaves; season with salt and pepper; and mix to combine.
Add the beans and their cooking liquid and the water, then cover and cook for 15 to 20 minutes, until the potato has softened.
Ladle the into bowls and serve immediately.