Bandeja Paisa

About This Recipe

Bandeja paisa is Colombia's most iconic meal — a massive platter originating in the Antioquia region that contains an array of dishes all served together. Red beans with pork, white rice, seasoned ground beef (carne molida), chicharrón, a fried egg, a slice of fried sweet plantain, sliced avocado and a warm arepa. It is as much a symbol of Colombian identity as it is a meal, and eating one is a serious undertaking.

Ingredients

Serves 4

• 400 gdried red kidney beans(soaked overnight)
• 200 gpork belly(for beans)
• 300 gground beef
• 200 gpork belly(for chicharrón, sliced thin)
• 300 glong grain white rice
• 2 largeripe plantains(sliced diagonally)
• 4eggs
• 2avocados(sliced)
• 4arepas(white corn, prepared)
• 1 largetomato(for ground beef sofrito)
• 1 mediumonion(for sofrito)
• 2 tspground cumin
• 1 tspsalt

Instructions

1. 1

   Cook beans

   Simmer soaked beans with pork belly and salt for 90 minutes until beans are very tender and broth is thick. Season well.

2. 2

   Season ground beef

   Fry onion and tomato with cumin until soft. Add ground beef and cook until browned and well-seasoned, about 10 minutes.

3. 3

   Make chicharrón

   Fry thin pork belly slices in their own fat over medium heat until deeply golden and crisp. Drain.

4. 4

   Fry plantain

   Fry plantain slices in oil 2–3 minutes per side until golden and caramelised.

5. 5

   Assemble platter

   Arrange all components on a large plate: beans, rice, ground beef, chicharrón, fried egg, plantain, avocado and arepa. Serve immediately.

Variations

• •

  Add hogao (Colombian tomato and onion sauce) over the beans and rice.

• •

  Morcilla (blood sausage) is a traditional addition.

Storage

Each component stores well separately for 3 days. Assemble to order.

Frequently Asked Questions