Heat oil in a medium Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion is translucent. Add garlic, serrano pepper, cumin, Urfa, and Aleppo and cook until fragrant, about 1 minute. Stir in sofrito and diced tomato and cook until the tomato begins to break down, 3-4 minutes. Add the beans, Rotel tomatoes, and enough stock or water to make the mixture “soupy” and bring to a simmer. Adjust heat and cook 15 minutes; taste and add salt and pepper to taste.

If desired, use an immersion blender to purée to a texture that suits your family’s tastes.