Heat oil in a medium saucepan over medium-high heat.
Press garlic cloves lightly with the flat part of a chef’s knife to break it a bit.
Cook and stir the garlic, onion, bell pepper, culantro, cilantro, chicken bouillon, annatto, tomato sauce, olives, oregano, and black pepper for about 5 minutes, or until the onion begins to soften.
Stir in beans with its juices and water. Bring to a boil and then, add in the squash.
Lower the heat to medium and let simmer for about 15 minutes, or until the liquid reduces to ¾ and begins to thicken a bit.
Remove the garlic, onion, bell pepper, culantro, and cilantro from the pot and discard.
Stir in fresh lime juice and any additional salt to taste, if desired.
Serve as a side dish with white rice and your favorite meat dish.