Colombia's legendary platter — red beans with pork, white rice, ground beef, chicharrón, fried egg, sweet plantain, avocado and arepa.
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.
Serves 4
Simmer soaked beans with pork belly and salt for 90 minutes until beans are very tender and broth is thick. Season well.
Fry onion and tomato with cumin until soft. Add ground beef and cook until browned and well-seasoned, about 10 minutes.
Fry thin pork belly slices in their own fat over medium heat until deeply golden and crisp. Drain.
Fry plantain slices in oil 2–3 minutes per side until golden and caramelised.
Arrange all components on a large plate: beans, rice, ground beef, chicharrón, fried egg, plantain, avocado and arepa. Serve immediately.
Prepare each component simultaneously to serve everything hot together.
The red bean broth should be thick from long cooking — reduce it down if needed.
Quality arepas are essential — don't use plain bread as substitute.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add hogao (Colombian tomato and onion sauce) over the beans and rice.
Morcilla (blood sausage) is a traditional addition.
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.
Each component stores well separately for 3 days. Assemble to order.
Bandeja paisa developed in the coffee-growing Antioquia region of Colombia in the 19th century to fuel labourers. The Antioquians (Paisas) are famous for their hardworking culture, and their signature platter reflects the need for an energy-dense meal.
Traditionally yes, but you can simplify by buying arepas ready-made and focusing on the beans, ground beef and chicharrón as the core elements.
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.
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.
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.
Per serving · 4 servings total
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