Bandeja Paisa (Colombian Paisa Platter)

  • Total time - 180 minutes (3 hours - including soaking beans and baking pork belly)
  • Prep (active) - 60 minutes
  • Cooking/Baking - 120 minutes
  • Servings: 4
  • Country: Colombia
A large Bandeja Paisa plate with a heap of components: rice, beans, chicharrón, chorizo, fried egg, and avocado.

Bandeja Paisa is not just a meal; it is an experience. All components are served on one large platter (bandeja). Key to success is the cooking of the red beans (frijoles rojos) in a rich broth and achieving the perfect crispiness of the pork belly (chicharrón).

Although the recipe involves many steps, it mainly consists of parallel cooking and frying of simple but flavor-rich components. It is ideal to start the beans and pork belly in advance.

Ingredients

Frijoles Rojos (Red Beans)

  • 1.5 cups red beans, dried, soaked overnight
  • 6 cups water or broth
  • for seasoning white onion and garlic
  • to taste cumin and salt

Proteins and Sides

  • 4 slices/strips pork belly with skin (for chicharrón)
  • 4 pieces Colombian chorizo
  • 300 g ground beef (for 'Carne en Polvo')
  • 2 pieces ripe plantain (maduro), sliced
  • 4 pieces eggs
  • 1 piece avocado, sliced
  • 4 pieces arepas de Maíz Blanco (white corn cakes)
  • 4 servings white rice, cooked

For Hogao (Colombian Salsa)

  • 2 pieces tomatoes, finely chopped
  • 0.5 cups spring onion or white onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons vegetable oil
  • to taste salt, pepper, and ground cumin

Instructions

Step 1: Frijoles Rojos (Beans - Start in Advance)

Rinse the soaked red beans and boil them in clean water/broth for about 1.5 to 2 hours until tender.

Meanwhile, prepare a small hogao: sauté a bit of onion, garlic, tomato, cumin, and salt in oil. Add it to the beans when they are cooked and simmer for another 15 minutes to allow the sauce to thicken slightly. The beans should be hearty and creamy, with a little liquid (frijoles cargamanto).

Step 2: Chicharrón and Chorizo

Preheat the oven for the pork belly (Chicharrón) to 185 °C (365 °F) for about 20 minutes, then increase the temperature to 230 °C (446 °F) and bake for another 10–15 minutes until the skin is super crispy and puffy.

Fry the chorizo in a skillet (or in the oven along with the chicharrón) until browned.

Step 3: Ground Meat (Carne Molida) and Hogao

Prepare the main Hogao: sauté tomatoes and onion in oil until soft (about 10 minutes). Add garlic, cumin, and salt/pepper. Reserve half of the hogao for dipping.

In the same pan (or another), brown the ground beef. Add the reserved half of the Hogao and a little broth (or water) to it, and simmer for 10 minutes. The meat should be slightly moist.

Step 4: Sides and Arepas

Slice the Plantain into long slices (maduros) and fry in oil until golden and caramelized. Remove and drain.

Prepare the arepas (if not using pre-made ones) and toast them on a dry skillet or grill.

Cook the white rice according to instructions. Fry the eggs sunny side up with a runny yolk.

Step 5: Serving (Assembling the Bandeja)

Arrange all the components on a large plate or platter, starting with a large scoop of rice and a bowl or pile of beans (Frijoles Rojos).

Add a serving of ground beef, a piece of chicharrón, chorizo, a slice of ripe plantain, an arepa, and slices of avocado.

Place the fried egg on top so the yolk can run over the rice and meat. Serve immediately!