Bandeja PaisaBeans, Rice, and Pork Platter

Name: Bandeja Paisa (Beans, Rice, and Pork Platter)
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Colombia
Ingredients: 350 g Pinto Bean (soaked overnight and drained); 1800 ml Water; 120 g Onion (finely chopped); 180 g Tomato (finely chopped); 10 g Garlic (crushed); 4 g Cumin Powder; 8 g Salt; 20 ml Vegetable Oil; 360 g White Rice (rinsed); 700 ml Water; 5 g Salt; 500 g Pork Belly (cut into strips); 350 g Ground Beef; 80 g Onion (finely chopped); 120 g Tomato (finely chopped); 5 g Garlic (crushed); 20 ml Vegetable Oil; 6 g Salt; 3 g Black Pepper; 4 pcs Chorizo; 2 pcs Plantain (ripe, peeled, and sliced); 40 ml Vegetable Oil; 6 pcs Egg (pasteurized if serving with a soft yolk); 2 pcs Avocado (sliced)

A generous platter of beans, rice, crispy pork belly, sausage, seasoned beef, fried plantain, avocado, and egg. This is a celebratory, full-table meal built around the hearty flavors associated with bandeja paisa.

Prep

40m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

1263kcal

Calories

37g

Protein

83g

Fat

94g

Carbs

Incomplete estimate

Piece-based nutrition is rough without piece-weight data: Chorizo.

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beans

350g
Pinto Bean (soaked overnight and drained)
1.8l
Water
120g
Onion (finely chopped)
180g
Tomato (finely chopped)
10g
Garlic (crushed)
4g
Cumin Powder
8g
Salt
20ml
Vegetable Oil

Rice

360g
White Rice (rinsed)
700ml
Water
5g
Salt

Pork

500g
Pork Belly (cut into strips)

Beef

350g
Ground Beef
80g
Onion (finely chopped)
120g
Tomato (finely chopped)
5g
Garlic (crushed)
20ml
Vegetable Oil
6g
Salt
3g
Black Pepper

Sausage

4pcs
Chorizo

Plantains

2pcs
Plantain (ripe, peeled, and sliced)
40ml
Vegetable Oil

Eggs

6pcs
Egg (pasteurized if serving with a soft yolk)

Serving

2pcs
Avocado (sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Put the pinto beans and water in a large pot. Bring to a vigorous boil for 10 minutes, then lower the heat and simmer until starting to soften.
02
Heat the vegetable oil in a saucepan and cook the onion, tomato, and garlic until softened. Stir in the cumin powder, then add this mixture and the salt to the beans. Simmer until tender.
03
Combine the white rice, water, and salt in a pot. Bring to a boil, cover, reduce the heat, and cook until tender.
04
Roast the pork belly at 200°C (400°F) until rendered, crisp, and tender.
05
Heat the vegetable oil in a skillet. Cook the onion, tomato, and garlic until softened, then add the ground beef, salt, and black pepper. Cook until browned and it reaches 71°C (160°F).
06
Cook the chorizo until browned and heated through according to its package directions.
07
Fry the plantains in the vegetable oil until deeply golden and tender.
08
Cook the eggs until the whites and yolks reach the desired doneness; use pasteurized eggs when leaving the yolks soft.
09
Arrange the beans, white rice, pork belly, ground beef, chorizo, plantains, eggs, and avocados on serving platters.

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