Colombian Bandeja Paisa
A generous Colombian platter of red beans, rice, beef, chicharron, fried egg, plantain, avocado, and arepa.
Equipment
- Medium saucepan
- Large skillet
- Small skillet
- Rice cooker or saucepan
- Chef's knife
Ingredients
Beans, Rice, and Meat
- 2 cups cooked red beans with a little cooking liquid
- 2 cups cooked white rice warm
- 1 lb ground beef seasoned and browned
- 1/2 lb pork belly cut into cubes
- 1 medium tomato chopped for hogao
- 1/2 cup scallions sliced
Toppings
- 2 large ripe plantains sliced
- 4 large eggs fried
- 1 medium avocado sliced
- 4 pieces arepas warm
- 2 tbsp neutral oil for frying plantains and eggs
Instructions
Prepare the Components:
- Warm the beans in a saucepan with the tomato and scallions until creamy and hot. Season to taste.
- Brown the ground beef in a skillet until cooked through. Keep the rice warm.
Cook the Pork and Plantains:
- Cook the pork belly in a dry skillet over medium heat until the fat renders and the pieces are crisp on the outside.
- Fry the plantain slices in oil until golden on both sides.
Fry the Eggs and Assemble:
- Fry the eggs until the whites are set and the yolks remain runny.
- Arrange beans, rice, beef, pork, plantain, egg, avocado, and arepa on each platter. Serve hot.
Notes
- Prepare components separately for the best textures.
- Canned beans make the dish practical on a weeknight.
- Serve immediately after assembling.
Nutrition
Calories: 920kcalCarbohydrates: 89gProtein: 48gFat: 43gSaturated Fat: 15gCholesterol: 290mgSodium: 1040mgFiber: 13gSugar: 17g