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Bandeja Paisa
Colombia's legendary platter - a generous feast featuring rice, beans, seasoned ground beef, crispy chicharrón (pork belly), flavorful chorizo, a fried egg, sweet fried plantain, a corn arepa, and creamy avocado, all brought together with a rich tomato-onion sauce (hogao).
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- 2 cups Dried red beans(Soaked overnight or for at least 8 hours)
- 400 g Pork belly(Cut into 1-inch cubes for chicharrón)
- 1 piece Beef shank or pork hock(Optional, for flavoring the beans)
- 400 g Ground beef(Lean or regular)
- 4 links Colombian chorizo(Look for authentic Colombian style)
- 4 Large eggs
- 2 cups White rice(Uncooked)
- 2 Ripe plantains(Yellow with some black spots)
- 4 Pre-made arepas(Or homemade if preferred)
- 1 Avocado(Ripe, for slicing)
- 1 cup Hogao (tomato-onion sauce)(Homemade or store-bought)
- as needed tbsp Vegetable oil(For frying)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin(For ground beef)
- 2 cloves Garlic(Minced, for ground beef)
- 1/2 medium Onion(Finely chopped, for ground beef)
ðšâð³ äœãæ¹
- 1
Prepare the beans: Drain soaked beans. Place in a large pot with fresh water to cover by at least 2 inches. Add the beef shank or pork hock (if using). Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beans are very tender. Season with salt and pepper towards the end of cooking. Remove shank/hock and set aside (can be shredded and added back or served separately).
â±ïž 2 hours - 2
Make the Hogao (if not using store-bought): In a saucepan, sauté finely chopped onion and minced garlic in a little oil until softened. Add finely chopped tomatoes and cook until they break down and the sauce thickens. Season with salt and pepper. Set aside.
â±ïž 20 minutes - 3
Cook the rice: Prepare rice according to package directions or your preferred method. Keep warm.
â±ïž 20 minutes - 4
Prepare the Chicharrón: Pat the pork belly cubes very dry with paper towels. This is crucial for crispiness. Heat about 1 inch of vegetable oil in a deep skillet or pot to 175°C (350°F). Carefully add the pork belly cubes in batches, ensuring not to overcrowd the pan. Fry for 10-15 minutes, or until golden brown and puffed up. The fat should render out, and the skin should be very crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
â±ïž 20 minutes - 5
Cook the Chorizo: In a separate skillet, grill or pan-fry the chorizo links over medium heat until browned and cooked through, about 8-10 minutes. Prick them with a fork if they start to puff up excessively. Set aside.
â±ïž 10 minutes - 6
Cook the Ground Beef: In a skillet, sauté finely chopped onion and minced garlic in a little oil until fragrant. Add the ground beef, breaking it up with a spoon. Cook until browned. Drain off excess fat. Stir in cumin, salt, and pepper. Mix well and cook for another 2 minutes. Stir in about 1/4 cup of the hogao and cook for another minute to meld flavors. Set aside.
â±ïž 15 minutes - 7
Fry the Plantains: Peel the ripe plantains and slice them lengthwise or into thick rounds. Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat (180°C/360°F). Fry the plantain slices for 2-3 minutes per side, until golden brown and caramelized. Drain on paper towels. Set aside.
â±ïž 10 minutes - 8
Fry the Eggs: In the same or a separate skillet, fry the eggs sunny-side up or to your preference. Season with salt and pepper. Set aside.
â±ïž 5 minutes - 9
Warm the Arepas: Lightly grill or pan-toast the arepas until warm and slightly golden. Set aside.
â±ïž 5 minutes - 10
Assemble the Bandeja Paisa: On a large platter or individual plates, artfully arrange all the cooked components: a portion of rice, a generous scoop of beans (with some hogao spooned over), the seasoned ground beef, crispy chicharrón, cooked chorizo, fried plantain slices, a warm arepa, and a fried egg. Garnish with slices of fresh avocado. Serve immediately.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âEach component is cooked separately to maintain its distinct texture and flavor.
- âEnsure the pork belly is very dry before frying for maximum chicharrón crispiness.
- âThe key to Bandeja Paisa is the abundance and variety of its components, served together.
- âSoaking the beans overnight significantly reduces their cooking time and improves digestibility.
- âHogao can be made ahead of time and reheated.
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- Add morcilla (Colombian blood sausage) for an even richer experience.
- Include shredded beef (carne desmechada) for another protein element.
- For a slightly lighter version, reduce the quantity of some fried components or omit the pork hock from the beans.