Entree: Colombia – Bogota / Andean – Bandeja Paisa (A generous traditional Colombian platter of beans, rice, various fried and grilled pork and beef preparations, fried egg, plantain, arepa, and avocado)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight
- 8 cups (1.9 L) water for cooking beans
- 2 tbsp (30 ml) vegetable oil for beans
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- Salt to taste
- 2 cups (400 g) long-grain white rice
- 3 1/2 cups (830 ml) water for rice
- 1 tbsp (15 ml) vegetable oil for rice
- 1 lb (454 g) ground beef
- 1 tsp (5 g) ground cumin for beef
- 1 tsp (5 g) smoked paprika
- Salt and black pepper to taste
- 1 lb (454 g) pork belly, skin-on, cut into 8 pieces for chicharrón
- 1/2 cup (120 ml) vegetable oil for frying chicharrón and plantains
- 4 chorizo sausages (chorizo paisa), approx. 3.5 oz (100 g) each
- 4 large eggs, approx. 50 g each
- 2 ripe plantains, peeled and cut into 8 diagonal slices
- 4 small corn arepas or arepa disks
- 1 ripe avocado, sliced
- Hogao (tomato-onion sauce):
  - 2 tbsp (30 ml) olive oil
  - 1 medium onion, finely chopped
  - 2 ripe tomatoes, diced
  - 1 garlic clove, minced
  - 1/2 tsp (2.5 g) ground cumin
  - Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare the beans: Drain soaked beans, place in a large pot with 8 cups (1.9 L) water, 1 tbsp (15 ml) oil, half the chopped onion, 2 cloves garlic and a pinch of salt. Bring to a boil, then simmer gently, partially covered, until soft, about 1.5–2 hours. Adjust water as needed. When beans are tender, season with 1 tsp (5 g) cumin and salt to taste; keep warm.
2. Cook the rice: Rinse rice until water runs clear. In a saucepan, heat 1 tbsp (15 ml) oil, add rice and stir 1 minute. Add 3 1/2 cups (830 ml) water and a pinch of salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
3. Make the hogao: In a small skillet heat 2 tbsp (30 ml) olive oil over medium heat. Add remaining chopped onion and 1 garlic clove; cook until softened, 4–5 minutes. Add diced tomatoes, 1/2 tsp (2.5 g) cumin, salt and pepper; simmer until slightly thickened, about 8–10 minutes. Set aside.
4. Cook the ground beef: In a skillet over medium-high heat, brown 1 lb (454 g) ground beef with remaining minced garlic, 1 tsp (5 g) cumin and 1 tsp (5 g) smoked paprika. Break into small pieces and cook until no longer pink, 6–8 minutes. Season with salt and pepper; keep warm.
5. Prepare the chicharrón: Pat pork belly pieces dry. In a heavy skillet, heat 1/2 cup (120 ml) vegetable oil over medium-high heat. Fry pork belly pieces until very crisp and golden, turning occasionally, about 12–15 minutes. Remove and drain on paper towels.
6. Cook sausages and plantains: In same or separate skillet, brown the 4 chorizo sausages over medium heat until cooked through, turning occasionally, about 8–10 minutes. Remove and keep warm. In hot oil, fry plantain slices until golden and caramelized, 2–3 minutes per side; drain on paper towels.
7. Fry eggs and warm arepas: Fry 4 large eggs, approx. 50 g each, sunny-side up in a little oil to your preferred doneness. Warm arepas on a griddle or skillet until lightly toasted, 2–3 minutes per side.
8. Assemble the bandeja paisa: On each large plate arrange a scoop of rice, a generous portion of beans, a portion of ground beef, one piece of chicharrón, one chorizo, two fried plantain slices, one fried egg, one arepa and sliced avocado. Spoon hogao over the beans or beef and garnish with cilantro or parsley if desired. Serve immediately.