In a 4-quart saucepan over medium heat, cook oil and chorizo for 2 minutes.
Add the remaining ingredients except beans and rice to the saucepan. Bring to a boil, and simmer for 15 minutes. Stir in the beans and continue to simmer for 15 minutes or until it reaches desired consistency. For a thicker sauce, mash some calabaza against the inside of the saucepan.
Serve with cooked Canilla rice on side.