Place your dry beans in a large bowl and cover them with water by 2 inches. Allow the beans to soak overnight.

Drain and rinse your beans then place in a large pot with fresh water to cover them by 2 inches. Add the onion halves, garlic cloves, and bay leaf then bring the pot to a low boil. Partially cover with a lid and cook for 30 mins.

Skim off any noticeable foam floating on the top then add about 2 tsp kosher salt. Add additional water as needed. Partially cover and cook for another 30-40 mins, stirring occasionally. Remove from heat and discard the onions and bay leaf.

Make the sofrito. Add the garlic, pepper, scallion, cilantro, onion, vinegar, bouillon, sazón, lime, and a generous pinch of salt to a blender cup and pulse until evenly minced.

Place a large pot over medium low heat and add the oil. Once hot, add the onion, jalapeño, and a generous pinch of salt and sauté until softened. Add the tomato paste and sauté in the oil for 2-3 mins to deepen the color. Pour in the sofrito and continue sautéing for 2-3 mins until fragrant.

Transfer the beans and 4 cups of the cooking liquid to the pot. Add the squash, adobo and cilantro and 2 cups of water. Stir to combine then bring everything to simmer then partially cover with a lid and cook for 20 mins until the squash has softened.

If you want a thicker consistency, use the back of your cooking spoon to lightly mash some of the beans. Stir well then remove from heat and serve as desired.