Bandeja Paisa

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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).

   ⏱️ 2 hours
2. 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.

   ⏱️ 20 minutes
3. 3

   Cook the rice: Prepare rice according to package directions or your preferred method. Keep warm.

   ⏱️ 20 minutes
4. 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.

   ⏱️ 20 minutes
5. 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.

   ⏱️ 10 minutes
6. 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.

   ⏱️ 15 minutes
7. 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.

   ⏱️ 10 minutes
8. 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.

   ⏱️ 5 minutes
9. 9

   Warm the Arepas: Lightly grill or pan-toast the arepas until warm and slightly golden. Set aside.

   ⏱️ 5 minutes
10. 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.

    ⏱️ 10 minutes

💡 Pro Tips

• ✓Each component is cooked separately to maintain its distinct texture and flavor.
• ✓Ensure the pork belly is very dry before frying for maximum chicharrón crispiness.
• ✓The key to Bandeja Paisa is the abundance and variety of its components, served together.
• ✓Soaking the beans overnight significantly reduces their cooking time and improves digestibility.
• ✓Hogao can be made ahead of time and reheated.

🔄 Variations

• 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.

🥗 Nutrition

Per serving