Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.
Place the ham hock in the saucepan with 3 additional cups of water. Bring to a boil then reduce to low heat. Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.
Cook bacon in oil for 5 min. Add onions and green bell peppers. Saute for 2-3 min. Stir in the garlic and saute for 30 sec. Stir in tomato sauce, cooking wine, vinegar, smoked paprika, cumin, bay leaves, and salt. Cook for 2-3 minutes.
Transfer the beans, water, and ham to the sofrito. Stir, bring to a boil, then reduce heat to medium-low. Simmer for 1 hour, stirring occasionally, until the beans have softened.
Add in the chorizo, squash, and potatoes. Simmer for 20 min at medium-low, uncovered, stirring occasionally, or until the veggies have softened. Remove bay leaves. Serve by itself or over white rice.