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1
In a medium saucepan, combine the pigeon peas and enough water to cover by 1 inch.
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2
Bring to a boil over high heat, and boil for minute.
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3
Remove the pan from the heat, cover tightly, and let stand for 1 hour.
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4
(Or soak the beans overnight in a large bowl with enough cold water to cover by 1 inch.)
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5
Drain the peas and return them to the medium saucepan with enough fresh water to cover by 1 inch.
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6
Bring to a boil over high heat, reduce the heat to low, and simmer until the peas are tender, about 1 hour.
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7
Drain again.
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8
Meanwhile, in a 5-quart Dutch oven or soup kettle, bring the corned beef, ham hock, and water to a boil over high heat.
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9
Reduce the heat to low, and simmer until the meat is tender, about 1 1/2 hours.
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10
Drain the meat, reserving both the meat and the cooking liquid.
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11
Remove the meat from the ham hock and chop it coarsely; discard the bones.
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12
In a 5-quart Dutch oven or soup kettle, heat the oil over medium heat.
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13
Add the onion, scallions, garlic, and chile pepper.
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14
Cook, stirring often, until the onion has softened, about 4 minutes.
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15
Then stir in the tomatoes, tomato paste, chives, and thyme, breaking up the tomatoes with a spoon.
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16
Bring to a boil, reduce the heat to low, and simmer for 10 minutes.
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17
Stir in the eggplant, calabaza, and white yam and cook for 5 minutes, stirring often.
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18
Stir in the reserved meat cooking liquid and the meat.
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19
Bring to a boil, reduce the heat to low, and simmer, stirring often, until the vegetables are tender, about 20 minutes.
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20
Stir in the cooked pigeon peas and the spinach, and cook until the spinach has wilted, about 5 minutes.
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21
Season with the pepper, depending on the hotness of the chile pepper Serve immediately.
