The sancocho is the most important stew in Dominican gastronomy, which is why it is considered the Dominican dish par excellence. There are several varieties of sancocho, whose origin is associated with the Canary Islands salcocho introduced by migrants beginning in the 18th century. These include beef sancocho, pork, goat, chicken or hen, seven-meat sancocho, bean sancocho, among others. In the Cibao region, red bean sancocho (sapión) and pigeon pea sancocho (sambumbio) are very common.

The seasoning of sancocho is based on sour orange or lime, garlic, onion, cilantrico (Dominican cilantro), ajíes gustosos (small sweet peppers), and cilantro ancho (culantro), creating its characteristic flavor. To give it more thickness and color, grated green plantain and squash (auyama) are added.

In Dominican culture, making sancocho is associated with the visit of important guests, family celebrations such as baptisms or birthdays, rainy days, or moments when the weather is cool and the body craves a hot broth.

Bean sancocho, like other creolized dishes, reflects the blending of the culinary cultures that make up Dominican cuisine. It is one of the dishes that should not disappear from the national table, which is why avant-garde chefs and restaurant menus should include it, just as they do with other dishes of similar importance.

Within the family setting, bean sancocho brings back childhood memories—like the version a grandmother would make on any day, during rainy or cold spells, for the arrival of a relative from the countryside or from abroad, or for any special occasion at home. The sour orange touch could never be missing, essential among its ingredients, along with pork chops, longaniza, and root vegetables. There is also the memory of an aunt from San Juan who preferred to make it without root vegetables.