Peel and dice 1 medium potato (about 1 ¾ cups). Coarsely chop 12 green manzanilla olives with pimentos.

Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1 small yellow onion (about 1 cup). Pick the leaves from ½ medium bunch fresh cilantro until you have ½ cup, then finely chop. Finely chop 2 garlic cloves.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion mixture and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the potato, olives, 2 (about 15-ounce) cans beans and their liquid, 1 (8-ounce) can tomato sauce, 1 cup water, and 1 tablespoon sazón seasoning. Stir and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the potato is tender and the sauce is thickened, 15 to 20 minutes. Taste and season with kosher salt as needed.