Entree: Colombia – Central Culinary Region – Bandeja Paisa (Hearty Colombian platter of rice, red beans, fried pork, ground beef, chorizo, fried plantain, egg, arepa and avocado)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr

Total 2 hrs

Ingredients

- 1 cup (200 g) dried red beans
- 4 cups (960 ml) water for cooking beans (plus more as needed)
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 tsp (2.5 g) ground cumin
- 1½ tsp (8 g) salt, divided
- 1 tsp (2 g) black pepper, divided
- 1 lb (454 g) pork belly, skin-on, cut into 1-inch (2.5 cm) pieces (for chicharrón)
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil or rendered pork fat
- 2 Colombian chorizo sausages, approx. 4 oz (113 g) each
- 2 ripe plantains, approx. 1 lb (450 g) total, peeled and sliced on the diagonal
- 2 cups (400 g) long-grain white rice, uncooked
- 4 cups (960 ml) water or broth for rice
- 4 large eggs, approx. 1.8 oz (50 g) each
- 4 small arepas (store-bought or prepared)
- 1 large avocado, approx. 8 oz (225 g), sliced
- 2 tbsp (30 ml) achiote (annatto) oil or neutral oil
- 1 tbsp (15 ml) white vinegar or lime juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse and sort the dried beans; soak overnight or use quick soak (cover with water, bring to a boil 2 minutes, remove from heat and sit 1 hour). Drain.
2. In a large pot, combine soaked beans, 4 cups (960 ml) fresh water, half the chopped onion, 1 clove minced garlic, 1 tsp (5 g) salt, and a bay leaf if desired; simmer gently, covered, until beans are tender, about 1 to 1½ hours. Add water as needed to keep beans covered and adjust seasoning toward the end.
3. While beans cook, prepare the chicharrón: place pork belly pieces in a saucepan, cover with water, add 1 tsp (5 g) salt, bring to a simmer and cook until tender and water is mostly reduced, about 30–40 minutes. Drain, then dry the pieces and fry in 2 tbsp (30 ml) oil or rendered fat in a deep skillet over medium-high heat until crisp and golden, turning as needed; drain on paper towels.
4. Cook the rice: rinse 2 cups (400 g) rice until water runs clear. In a saucepan, heat 1 tbsp (15 ml) oil, sauté remaining half onion until translucent, add rice and toast briefly, add 4 cups (960 ml) water or broth and ½ tsp (3 g) salt, bring to a boil, cover and simmer 15–18 minutes until water is absorbed. Fluff and keep warm.
5. Make the seasoned ground beef: heat 1 tbsp (15 ml) oil in a skillet, sauté 1 clove minced garlic and the diced tomato until soft, add 1 lb (454 g) ground beef, 1 tsp (2.5 g) ground cumin, ½ tsp (2.5 g) salt and pepper to taste; brown and break up the meat until cooked through, about 8–10 minutes. Keep warm.
6. Fry the chorizos in a separate skillet over medium heat until browned and cooked through, about 8–10 minutes, turning to brown all sides. Remove and keep warm.
7. Fry the plantain slices in a skillet with 2 tbsp (30 ml) oil until golden and tender on both sides, about 3–4 minutes per side; drain on paper towels.
8. Fry the eggs sunny-side up in a little oil or butter to desired doneness.
9. Warm or grill the arepas briefly until heated through and slightly crisp.
10. Assemble four plates: a scoop of rice, a generous ladle of stewed beans, a portion of ground beef, one or two pieces of chicharrón, one chorizo, fried plantain slices, a fried egg, an arepa, and sliced avocado. Garnish with cilantro and serve with white vinegar or lime wedges on the side.