colombiandinner

Bandeja Paisa

Name: Bandeja Paisa
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: colombian
Ingredients: 400 g dried red beans (soaked overnight); 400 g ground beef; 300 g pork belly (for chicharrón); 4 links Colombian chorizo; 2 cups long-grain white rice; 4 large eggs; 2 ripe plantains (sliced and fried); 2 ripe avocados; 1 large tomato (chopped); 1 medium onion (chopped); 2 cloves garlic (minced); 1 tsp cumin; 2 tsp salt

Colombia's legendary platter from the Paisa region — a mountainous spread of beans, rice, ground beef, chicharrón, fried egg, chorizo, avocado, and plantain.

Prep

30 min

Cook

90 min

Servings

Difficulty

Hard

★★★★★

4.8(760 ratings)

#platter#beans#rice#chicharron#colombian

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About This Recipe

Bandeja paisa is the culinary monument of Colombia's Antioquia region. The dish reflects the region's history of subsistence farming: every component represents a different crop or animal product. The enormous tray was designed to fuel farmers and miners through long days of physical labor. Despite its size, every component is executed carefully: the chicharrón must crackle, the beans must be silky.

Ingredients

Serves 4

400 gdried red beans(soaked overnight)
400 gground beef
300 gpork belly(for chicharrón)
4 linksColombian chorizo
2 cupslong-grain white rice
4 largeeggs
2 ripeplantains(sliced and fried)
2 ripeavocados
1 largetomato(chopped)
1 mediumonion(chopped)
2 clovesgarlic(minced)
1 tspcumin
2 tspsalt

Instructions

1
Cook beans
Boil soaked beans with onion, garlic, tomato, and cumin for 60–75 minutes until very tender. Season with salt.
2
Make chicharrón
Score pork belly skin, season with salt. Roast at 220°C for 45 minutes until skin is crackled and crisp.
3
Cook rice
Cook rice using the absorption method with 1:1.5 water ratio.
4
Season ground beef
Fry ground beef with onion, tomato, garlic, and cumin until cooked through and lightly browned.
5
Fry plantains and eggs
Fry plantain slices in oil until golden. Fry eggs sunny-side up. Grill chorizo links.
6
Assemble the platter
Arrange all components on a large plate. Serve with sliced avocado and arepa on the side.

Pro Tips

→
This is a feast dish — don't try to cut corners on components
→
Start the beans first as they take the longest
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
→
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•
Substitute chicharrón with crispy bacon
•
Add arepa to the platter
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Individual components keep separately 3 days. Assemble fresh for best experience.

History & Origin

Bandeja paisa developed in the 19th century during the Antioquia colonization when settlers needed high-calorie meals for agricultural work.

Frequently Asked Questions

Can I make this ahead?

Cook the beans and rice ahead. Fry the fresh items (egg, plantain, chicharrón) just before serving.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 4 servings total

Calories980kcal

Protein54g

Carbohydrates82g

Fat44g

Fiber14g

Protein54g

Carbs82g

Fat44g

Time Summary

Prep time30 min

Cook time90 min

Total time120 min

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About This Recipe

Ingredients

Serves 4

400 gdried red beans(soaked overnight)

400 gground beef

300 gpork belly(for chicharrón)

4 linksColombian chorizo

2 cupslong-grain white rice

4 largeeggs

2 ripeplantains(sliced and fried)

2 ripeavocados

1 largetomato(chopped)

1 mediumonion(chopped)

2 clovesgarlic(minced)

1 tspcumin

2 tspsalt

Instructions

Cook beans

Boil soaked beans with onion, garlic, tomato, and cumin for 60–75 minutes until very tender. Season with salt.

Make chicharrón

Score pork belly skin, season with salt. Roast at 220°C for 45 minutes until skin is crackled and crisp.

Cook rice

Cook rice using the absorption method with 1:1.5 water ratio.

Season ground beef

Fry ground beef with onion, tomato, garlic, and cumin until cooked through and lightly browned.

Fry plantains and eggs

Fry plantain slices in oil until golden. Fry eggs sunny-side up. Grill chorizo links.

Assemble the platter

Arrange all components on a large plate. Serve with sliced avocado and arepa on the side.

Pro Tips

→

This is a feast dish — don't try to cut corners on components

→

Start the beans first as they take the longest

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

→

Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.

Variations

•

Substitute chicharrón with crispy bacon

•

Add arepa to the platter

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Frequently Asked Questions

Can I make this ahead?

Cook the beans and rice ahead. Fry the fresh items (egg, plantain, chicharrón) just before serving.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.