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In a pot over medium heat, combine oil, onion, bell peppers, garlic, tomato paste, sofrito, achiote oil, adobo, and oregano.
Cook until mixture turns into a paste and vegetables are beginning to soften, or about 2 minutes.
Add beans and water to the pot and mix until well combined. Bring to a boil and add plantain and cilantro, then cover with lid and cook on low for 40 minutes.
After 20 minutes, about halfway through cooking, add kabocha squash to the pot.
After 20 minutes, remove cooked onion, bell peppers, and cilantro. If you didn't use plantain to thicken, blend the cooked vegetables (including kabocha squash if you added it) and return them to the pot. Or, mash ¼ of the beans and add them back to the pot. Remove from heat and serve. Buen provecho!