Colombian
Bandeja Paisa
A generous Antioqueño platter with saucy beans, white rice, chicharrón, chorizo, seasoned beef, fried egg, sweet plantain, arepa, avocado, and hogao. Each component is served side by side so the textures stay distinct and hearty.
Ingredients
- Dried cargamanto, cranberry, or pinto beans, soaked overnight1 cup
- Water for beans5 cups
- Meaty pork hock or pork rib150g
- Green plantain, finely diced or grated1/2 small
- Carrot, grated1/2 small
- Scallions, finely chopped6
- Ripe tomatoes, finely chopped3 medium
- Garlic cloves, minced3
- Ground cumin1 tsp
- Achiote oil or neutral oil4 tbsp
- Saltto taste
- Long-grain white rice3/4 cup
- Water for rice1 1/2 cups
- Lean ground beef250g
- Skin-on pork belly, cut into 2 thick strips300g
- Colombian chorizos2
- Eggs2
- Ripe plantain, sliced on the diagonal1 large
- Small arepas paisas2
- Avocado, sliced1
- Oil for fryingas needed
Method
- Drain the soaked beans and place them in a pot with 5 cups water and the pork hock or rib.
- Bring the beans to a boil, skim the foam, then simmer gently until the beans begin to soften, about 1 hour.
- Add the green plantain and carrot to the beans and continue simmering until the beans are tender and the broth is thick, about 45 to 60 minutes.
- Make hogao by cooking the scallions, tomatoes, garlic, cumin, and a pinch of salt in 3 tablespoons achiote oil over medium-low heat until soft and saucy, about 15 minutes.
- Stir half of the hogao into the beans and simmer for 10 minutes more.
- Cook the rice with 1 tablespoon oil, 1/2 teaspoon salt, and 1 1/2 cups water until tender and fluffy, about 18 minutes.
- Season the ground beef with salt and cook it in a skillet until browned and crumbly.
- Stir 2 tablespoons hogao into the beef and cook until the meat is moist but not watery.
- Rub the pork belly strips with salt and place them skin-side down in a skillet with 1/2 cup water.
- Cook the pork belly until the water evaporates and the fat renders, then fry in its own fat until the skin is blistered and crisp.
- Cook the Colombian chorizos in a skillet with a splash of water until the water evaporates, then brown them in the rendered fat.
- Fry the ripe plantain slices in hot oil until deeply golden on both sides.
- Fry the eggs sunny-side up and season them with a pinch of salt.
- Warm the arepas on a griddle until lightly toasted on both sides.
- Serve each plate with beans, white rice, ground beef, chicharrón, chorizo, a fried egg, ripe plantain, arepa, avocado slices, and extra hogao on the side.
Common questions
Can I substitute the dried beans in Bandeja Paisa if I don't have cargamanto beans?
Yes. Cranberry beans are the closest substitute, and pinto beans also work well. Use the same soak and simmer method. Expect slightly different color and texture, but the dish will still taste authentic and hearty.
How long does it take to make Bandeja Paisa from start to finish?
Plan for about 3 to 4 hours total, mostly unattended simmering. Soaked beans need roughly 1 hour 45 minutes to 2 hours 15 minutes, plus rice, hogao, and beef, which can be made while the beans cook.
What are the most common mistakes when making Bandeja Paisa?
The biggest mistakes are boiling the beans too hard, which can split them, and undercooking the hogao, which should be soft and jammy. Also avoid watery beef; cook it until moist, not soupy, and season each component well.
How should I store leftovers and reheat Bandeja Paisa?
Store the beans, rice, beef, and hogao separately in airtight containers for up to 4 days in the refrigerator. Reheat gently on the stove or in the microwave with a splash of water to loosen the beans and rice.
What should I serve with Bandeja Paisa, and can I make it ahead?
It is usually served with avocado, fried egg, arepas, chicharrón, and a little ají if you like heat. You can make the beans and hogao a day ahead; they often taste better after resting overnight.