This sancocho is a bean, beef, 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 2 pounds each of salted beef and salted pork, which are soaked in water at room temperature for the whole morning, with the water changed 3 times to remove the saltiness, and then prepared as follows. If using dry guandul beans, first soak them in water overnight to soften. These can not be substituted; that would be a totally different recipe.
In a large stockpot place 1 tablespoon of the oil, the beef and pork ribs, onion, peppers, garlic, mustard, bouillon cube, Adobo* seasoning, and cumin*. Rub the meats to coat them, and place the pot over medium-high heat to brown for 10 minutes. Add 3 quarts of water, cover, and simmer for 3 hours. Add the salt.
While the meats are cooking, in a large pot or caldero*, simmer the guandul beans in 5 cups of water for 2 hours over medium-low heat. After the first 2 hours have passed and the beans feel softened, add the yuca, pumpkin and ñame. Cover and simmer for another 40 minutes.
In a large sauté pan place the remaining 2 tablespoons of oil and fry the ripe plantains for 4 to 5 minutes; set aside.
Add the vegetables, their liquids, the plantains, and the minced scallion and cilantro to the meats, and simmer for 15 minutes more.
Serve