Entree: Colombia – Antioquia – Bandeja Paisa (Hearty Colombian platter of beans, rice, various meats, fried egg, plantain, avocado, and arepa)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) cooked red kidney beans (or pinto), drained with some cooking liquid reserved
- 2 cups (360 g) long-grain white rice, uncooked
- 1 lb (454 g) ground beef
- 8 oz (225 g) chicharrón (fried pork belly or pork rind pieces)
- 4 chorizo sausages, approx. 2.5 oz (70 g) each
- 4 large eggs, approx. 50 g each
- 2 ripe plantains, about 12 oz (340 g) total, peeled and sliced diagonally
- 4 small arepas (store-bought or homemade)
- 1 large avocado, about 8 oz (225 g), halved and sliced
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (30 ml) vegetable oil for cooking beef
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- Salt to taste
- Freshly ground black pepper to taste
- For hogao sauce:
  - 2 tbsp (30 ml) vegetable oil
  - 1 small onion, finely chopped (about 4 oz / 115 g)
  - 2 tomatoes, chopped (about 8 oz / 225 g)
  - 1 garlic clove, minced
  - Salt and pepper to taste
  - 1/2 tsp (1 g) ground cumin

Instructions

1. Prepare the rice: Rinse the rice until water runs clear. In a medium pot, add 3 cups (720 ml) water and a pinch of salt; bring to a boil, add rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff and keep warm.
2. Make hogao: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté 1 small chopped onion until translucent, add chopped tomatoes and minced garlic, season with salt, pepper, and 1/2 tsp (1 g) cumin. Cook until tomatoes break down into a chunky sauce, about 8–10 minutes. Set aside.
3. Cook seasoned ground beef: In a separate skillet, heat 2 tbsp (30 ml) oil over medium-high heat. Add chopped onion and cook until soft, add minced garlic and cook 30 seconds. Add 1 lb (454 g) ground beef, breaking it up, then stir in 1 tsp (5 g) ground cumin and 1 tsp (5 g) paprika. Cook until browned and cooked through, about 8–10 minutes. Adjust salt and pepper; keep warm.
4. Fry plantains and chorizo: In a frying pan, heat 2 tbsp (30 ml) oil over medium heat. Fry plantain slices in batches until golden and tender, about 2–3 minutes per side; drain on paper towel. In the same pan, fry chorizo sausages until browned and cooked through, about 6–8 minutes, turning occasionally. Slice or leave whole as desired.
5. Heat chicharrón: If raw or refrigerated, reheat chicharrón in a dry skillet or oven until crisp and heated through, about 5–8 minutes.
6. Fry eggs and warm arepas: In a small skillet, fry 4 large eggs in oil to desired doneness (traditionally sunny-side up). Warm arepas on a griddle or skillet until slightly charred and heated through.
7. Assemble platters: On each large plate, place a mound of rice and a scoop of stewed beans beside it. Add a portion of seasoned ground beef, one chorizo, a portion of chicharrón, a fried egg, 2–3 plantain slices, one arepa, and sliced avocado. Spoon hogao over the beans or beef. Serve immediately.