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Soak the beans overnight.Remove the beans from the soaking water and boil in fresh water until they are very soft (may take up to an hour, or about 20 minutes in a pressure cooker.
Separate the beans from the boiling water. Set both aside.
In a sauce, pot, or caldero, heat the oil over medium-high heat. Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute. Add the beans and simmer for two minutes.
Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Lower temperature to medium heat and cook until it reaches a creamy consistency. Season with salt to taste.
Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.
Remove from the heat and serve per suggestions above the recipe.