Bandeja Paisa
A hearty Colombian platter of beans, rice, chorizo, chicharron, avocado, and egg.
Meat
⚠ Contains: Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Some households substitute carne asada desmechada (shredded grilled beef) for ground beef, and morcilla is often left off outside Antioquia or when serving guests unfamiliar with blood sausage — both legitimate variants.
Ingredients
- 2 cups dried red beans (bola roja), soaked overnight
- 200g pork ribs or pork belly, cut into chunks
- 1 green plantain, peeled and diced
- 1 tsp ground cumin
- 2 cups cooked white rice
- 300g ground beef (carne molida), preferably beef chuck
- 300g pork belly, cut and fried until crisp (chicharrón)
- 4 Colombian chorizo sausages, grilled or pan-fried
- 4 morcilla (blood sausage), grilled (optional but traditional in Antioquia)
- 4 eggs, fried sunny-side up
- 2 ripe plantains, sliced and fried
- 1 avocado, sliced
- 4 white corn arepas
- For the hogao: 2 tbsp oil, 1 onion (finely chopped), 2 tomatoes (finely chopped), 1/2 red bell pepper (finely chopped), 2 cloves garlic (minced), 1 tsp cumin, salt
Steps
- Make the hogao: sauté onion, tomato, bell pepper, and garlic in oil over medium heat until soft and reduced to a thick sauce, 15-20 minutes; season with cumin and salt. Divide in half.
- Cook the soaked beans with the pork chunks, diced green plantain, and half the hogao, covered, over low heat 1.5-2 hours until very tender and the liquid has thickened.
- Brown the ground beef in a hot pan, then stir in the remaining hogao and simmer until fully cooked and well coated, about 10 minutes.
- Fry the pork belly pieces until crisp and golden (chicharrón).
- Grill the chorizo and morcilla until cooked through.
- Fry the plantain slices until golden, and cook the arepas on a hot griddle.
- Fry the eggs sunny-side up.
- Arrange rice, beans, ground beef, chicharrón, chorizo, morcilla, plantain, arepa, avocado, and egg together on a large platter.