First, the beans. Rinse and soak the beans in 1% salinity water for at least 6 hours. Add the beans and their soaking water to a large pot. To a spice bag, add 2 peeled garlic cloves, 1 shallot, 2 bay leaves, some coriander seeds, peppercorns, and a roughly chopped stalk of celery. Bring to a hearty boil for 10 minutes, and then cook for 30 minutes, maybe less depending on how fresh the beans are. When the beans are done (they can be just-cooked), drain but save the cooking liquid.
Meanwhile, prepare the ingredients. Make the sofrito (if you do not already have some on-hand). Dice the carrots, bell pepper and tomatoes. Peel the potatoes and cut into fairly good-sized chunks. Drain the olives.
In a large Dutch oven, heat a few tbsp of oil over medium heat. Add the sofrito, the carrots, bell pepper, tomatoes and 2 tbsp sazon. Cook for a few minutes to activate everything and start to soften the hard parts. Add the beans, potatoes and 1-2 cups of the bean water. If under-seasoned (besides salt), you can add some concentrated broth, bullion cubes, tomato paste, or more sazón. Make sure there is enough liquid for this to stew for a bit.
Cook for an hour, removing the cover part of the way through to let the broth thicken.