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Colombian bandeja paisa with red beans, rice, ground beef, chicharron, fried egg, plantain, avocado, and arepa.

Colombian Bandeja Paisa

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A generous Colombian platter of red beans, rice, beef, chicharron, fried egg, plantain, avocado, and arepa.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 platters
Course: Main Course
Cuisine: Colombian
Calories: 920
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Medium saucepan
  • Large skillet
  • Small skillet
  • Rice cooker or saucepan
  • Chef's knife

Method
 

Prepare the Components:
  1. Warm the beans in a saucepan with the tomato and scallions until creamy and hot. Season to taste.
  2. Brown the ground beef in a skillet until cooked through. Keep the rice warm.
Cook the Pork and Plantains:
  1. Cook the pork belly in a dry skillet over medium heat until the fat renders and the pieces are crisp on the outside.
  2. Fry the plantain slices in oil until golden on both sides.
Fry the Eggs and Assemble:
  1. Fry the eggs until the whites are set and the yolks remain runny.
  2. Arrange beans, rice, beef, pork, plantain, egg, avocado, and arepa on each platter. Serve hot.

Nutrition

Calories: 920kcalCarbohydrates: 89gProtein: 48gFat: 43gSaturated Fat: 15gCholesterol: 290mgSodium: 1040mgFiber: 13gSugar: 17g

Notes

  • Prepare components separately for the best textures.
  • Canned beans make the dish practical on a weeknight.
  • Serve immediately after assembling.