Sancocho is the term used in various Latin American countries to refer to hearty stews. In the Dominican Republic sancocho is a staple dish, and there is also a version made of beans that is called sopión in some parts of the country.
In this recipe, the base of the stew is beans that have been cooked and blended to form a cream. Some people prefer to feel the texture of the beans, so only some are blended while others are left whole, but the rest of the process is very similar and includes fewer root vegetables than a traditional sancocho.
In reality, there's no exact science as to what goes into a sancocho as long as the concept remains the same. The result is an amazing dish that’s perfect for rainy days, or any time you need the perfect dish to lift you up.