Bandeja paisa recipe

A single platter from Antioquia holding creamy cargamanto beans, crisp chicharron and seven other components at once.

14 hours and 30 minutesmedium12 ingredients

Ingredients

• 500 g red beans
• 500 g pork belly
• 300 g ground beef
• 4 chorizo
• 300 g white rice
• 2 ripe plantain
• 4 eggs
• 1 avocado
• 4 arepas
• 3 tomatoes
• 1 onion
• 3 scallions

How to make Bandeja paisa

1. Soak 500 g of red cargamanto beans overnight, then simmer them 90 minutes to 2 hours until the liquid is thick and creamy, not soupy; top up with hot water as needed.
2. Make the hogao: sweat 1 chopped onion, 3 chopped scallions and 3 peeled chopped tomatoes in 3 tbsp oil for 20 minutes until jammy. Stir half into the beans and keep the rest for the table.
3. Score the rind of 500 g pork belly, salt it, simmer it in water 30 minutes, drain it, then fry it in its own fat 15-20 minutes until the rind blisters into crisp chicharron.
4. Fry 300 g of ground beef with 2 tbsp of the hogao until dry and crumbly, about 10 minutes.
5. Brown 4 fresh chorizos in a pan for 8 minutes until cooked through.
6. Cook 300 g of white rice, fry 2 ripe plantains cut lengthwise until their edges caramelise, and toast 4 arepas on a dry griddle.
7. Fry 4 eggs sunny side up in hot oil so the whites go lacy and the yolks stay runny.
8. Lay it all on one long platter: beans and rice at the centre, chicharron, beef, chorizo, a fried egg on top, plantain, sliced avocado and an arepa around the edge. Serve while every component is still hot.

Get Copper on the App Store

More dishes from Colombia →