This sancocho is a bean, beef and salted beef jerky, and pork soup typical of the Caribbean coast. Pigeon peas may be called guandú or guandul depending on the region. Traditionally this soup is made with two pounds each of salted beef and salted pork, which are soaked in water at room temperature for the whole morning, with the water changed three times to remove the saltiness, and then prepared as follows. If using dry guandú beans, first soak them in water overnight to soften. These cannot be substituted; that would be a totally different recipe.
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