Colombian platter with beans, rice, beef, chicharrón, eggs, plantain, avocado — Antioquia's mountain feast.
Bandeja Paisa is Colombia's most iconic dish — an enormous platter showcasing the bounty of Antioquia: red beans, white rice, ground beef, chicharrón (fried pork belly), chorizo, fried egg, sweet plantain, avocado, arepa, and hogao sauce. Each component is a celebration. Originally fuel for hard-working paisa coffee farmers, it's now Colombia's national dish — substantial, varied, and deeply satisfying.
Serves 4
Drain soaked beans. Place in pot with whole onion, garlic, carrot, and water to cover by 5cm. Simmer 90 minutes until tender. Add salt last 10 minutes. Remove vegetables. Set beans aside in their cooking liquid.
Place pork belly chunks in cold pan. Add 1 cup water and 1 tsp salt. Cover and simmer 30 minutes. Uncover and cook until water evaporates. Continue cooking until pork releases its fat and becomes deeply golden and crispy, about 30 more minutes.
Sauté rice in 2 tbsp oil 1 minute. Add 4 cups water and 2 tsp salt. Bring to boil, reduce to low, cover, cook 18 minutes.
Sauté onion and green onions in 2 tbsp oil 5 minutes. Add tomatoes and cumin. Simmer 15 minutes until thick. Salt to taste.
Brown ground beef. Add a few spoonfuls of hogao. Season with cumin, paprika, and salt.
Pan-fry or grill chorizo links until crispy and cooked through, 8 minutes.
Heat oil. Fry plantain slices until deeply golden and caramelized, 3 minutes per side.
Heat or grill arepas until warm and slightly charred.
Just before serving, fry eggs sunny-side up in butter or oil.
On large platter or plate, arrange: rice in center, ladle of beans, ground beef, chicharrón, chorizo, fried egg on top, fried plantains, sliced avocado, and arepa on the side. Serve with extra hogao.
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This is an enormous dish — share or save half for tomorrow.
Each component shines on its own — don't rush any of them.
Add morcilla (blood sausage) for traditional version.
Vegetarian: skip meats, add extra avocado and beans.
Components keep separately for 3 days. Reheat each appropriately.
Bandeja Paisa originated in Antioquia, Colombia's coffee region, as substantial fuel for farmworkers. It reflects the abundance of paisa cuisine.
Bandeja Paisa was designed to fuel agricultural workers through hard, hot days. It's traditionally lunch, leaving plenty of energy for afternoon labor.
Yes — cook the beans, rice, hogao, and chicharrón a day ahead and refrigerate separately. Reheat each component gently, then fry the eggs and plantains fresh and assemble the platter just before serving.
Swap chicharrón for crispy bacon or skip it for a lighter plate, and use any good pork or beef sausage in place of Colombian chorizo. The beans, rice, and hogao are the components that make the dish recognizable.
Per serving (850g / 30.0 oz) · 4 servings total
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