mainColombian

Bandeja Paisa

Name: Bandeja Paisa
Prep time: 60 min
Cook time: 150 min
Total time: 45 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 400 g Red beans (soaked overnight); 600 g Pork belly with skin; 400 g Minced beef; 300 g Chorizo sausages; 350 g Rice; 1 piece Green plantain (for the beans); 2 pieces Ripe plantain; 4 pieces Eggs; 4 pieces Arepas; 2 pieces Avocado; 2 pieces Onions; 3 pieces Tomatoes; 1 tsp Ground cumin; 150 ml Vegetable oil; To taste Salt and pepper

Bandeja Paisa is a classic Colombian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Red beans (soaked overnight), Pork belly with skin, Minced beef, Chorizo sausages, Rice, Green plantain (for the beans), Ripe plantain, Eggs, Arepas, Avocado, Onions, Tomatoes, Ground cumin and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Colombian cooking, be sure to also explore our recipe for Ajiaco Bogotano.

Difficulty: hardPrep: 60 minCook: 150 minServes 4

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Ingredients

Red beans (soaked overnight)400 g
Pork belly with skin600 g
Minced beef400 g
Chorizo sausages300 g
Rice350 g
Green plantain (for the beans)1 piece
Ripe plantain2 pieces
Eggs4 pieces
Arepas4 pieces
Avocado2 pieces
Onions2 pieces
Tomatoes3 pieces
Ground cumin1 tsp
Vegetable oil150 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1♨️ Boil

Boil the beans with the chopped green plantain for an hour and a half, until soft and thick.

Step 2🍲 Simmer

Simmer the pork belly in salted water for forty minutes and dry it thoroughly.

Step 3🍳 Fry

Fry the belly skin down in deep oil until the skin blisters and crisps.

Step 4🍳 Fry

Make the hogao: fry the onion with the tomato and cumin, add the mince and cook it through.

Step 5🍳 Fry

Fry the chorizo, cook the rice and fry slices of ripe plantain to a caramel colour.

Step 6🍳 Fry

Cook the arepas on a dry pan and fry the eggs with runny yolks.

Step 7🔪 Prep

Build the tray: beans, rice, mince, chicharrón, chorizo, egg, arepa, plantain and avocado side by side.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Bandeja Paisa carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown red beans (soaked overnight) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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