Cook the ham cubes in the olive oil in a medium-sized saucepan.
Add sofrito, cumin, and Sazón with achiote packet and cook, stirring for a few minutes until blended.
Stir in the beans, chicken broth, tomato sauce, potatoes and alcaparrado (olives and capers). Season with salt and pepper to taste. Beans and potatoes should be covered with the liquid.
Bring to a boil, then reduce heat to medium-low and cover the pot. Cook on a low boil, stirring occasionally, until the potatoes are tender.
While you can find jarred, pre-made versions (affiliate link), there’s nothing quite like homemade sofrito for your Puerto Rican cooking. This is why I always have a few portions of homemade sofrito in my freezer, ready to use when I need it. Get my family’s Puerto Rican Sofrito recipe here.