Sancocho o Sopa de Guandú (Pigeon Peas Colombian Soup)

Ingredients

• 2  ají dulce sweet finely chopped
• 0.5 pound beef salted
• 1 pound beef ribs 
• 1 pound cassava peeled cut into chunks
• 0.5 cup cilantro leaves fresh finely chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground achiote 
• 0.5 teaspoon ground cumin 
• 2 tablespoons oil 
• 1  onion finely chopped
• 1 pound goya pigeon peas fresh frozen
• 1  plantains green peeled cut into chunks
• 1  plantains ripe peeled cut into chunks
• 1 pound pork ribs 
• 1  bell pepper red finely chopped
• 8 servings salt and pepper 
• 2  scallions finely chopped
• 2  tomatoes finely chopped
• 12 cups water if necessary 

Equipment

• pot

Directions

1. Make refrito: In a large pot place de oil tomatoes, scallions, bell pepper, garlic, sweet chiles, and onion over medium heat, stirring occasionally, until tender, about 4 minutes. Season refrito with salt and pepper.
2. Add salted beef, beef ribs, pork and water, and simmer uncovered for about 45 minutes.
3. Add the pigeon peas and keep cooking, uncovered, stirring occasionally, for about 30 minutes.
4. Add the green plantain, ripe plantain, cassava, cumin and achiote. Keep cooking, uncovered, stirring occasionally, for about 30 minutes more.
5. Add fresh cilantro and serve warm with rice on the side.