Print

Flavorful Bandeja Paisa Platter Recipe Easy Authentic Colombian Meal

Bandeja Paisa Platter - featured image
Print Recipe

An authentic Colombian dish featuring slow-cooked beans, crispy pork belly, chorizo, ground beef, fried plantains, rice, avocado, and fried eggs. This hearty platter is perfect for family gatherings and potlucks.

Ingredients

  • Red kidney beans (1 cup dried or 2 cups canned, drained)
  • Water or vegetable broth (4 cups)
  • Onion, finely chopped (1 medium)
  • Garlic cloves, minced (3 cloves)
  • Tomato paste (2 tbsp)
  • Fresh cilantro (a handful, chopped)
  • Salt and black pepper (to taste)
  • Pork belly, skin-on (1 lb / 450 g), cut into bite-sized pieces
  • Chorizo sausage (2 links), sliced
  • Ground beef (1/2 lb / 225 g)
  • Smoked bacon (4 strips), chopped
  • White rice (1.5 cups / 280 g), rinsed
  • Ripe plantains (2), peeled and sliced
  • Avocado (1 ripe), sliced
  • Fresh eggs (4 large)
  • Arepa (optional, 2 small corn cakes)
  • Ground cumin (1 tsp)
  • Smoked paprika (1 tsp)
  • Oregano (1 tsp dried)
  • Vegetable oil or lard (for frying)
  • Lime wedges (for garnish)

Instructions

  1. Prepare the beans: If using dried beans, soak them overnight in water. Drain and rinse before cooking. In a large pot, add soaked or canned beans, water or broth, chopped onion, garlic, and tomato paste. Bring to a boil, then lower heat and simmer gently for 1 to 1.5 hours until beans are tender. Stir occasionally and add more water if needed. Season with salt, pepper, and fresh cilantro during the last 10 minutes. If using canned beans, simmer for 20-30 minutes to meld flavors.
  2. Cook the rice: Rinse rice under cold water until water runs clear. In a medium saucepan, add rice and 3 cups (720 ml) of water with a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes until water is absorbed. Fluff with a fork and keep warm.
  3. Prepare the pork belly: Pat pork belly pieces dry with paper towels. Heat a large skillet over medium-high heat and add vegetable oil or lard (about 2 tbsp). Add pork belly pieces and cook, turning occasionally, until crispy and golden brown, about 15-20 minutes. Remove and drain on paper towels. Do not overcrowd the pan for even crisping.
  4. Cook chorizo and bacon: In the same skillet, add chopped bacon and cook until fat renders and bacon is crispy, about 5 minutes. Add sliced chorizo and cook until browned, about 4-5 minutes. Remove and set aside.
  5. Cook ground beef: Use the same skillet, discard excess fat if needed, and add ground beef. Season with cumin, smoked paprika, oregano, salt, and pepper. Cook until browned and cooked through, breaking it up with a spoon, about 6-8 minutes.
  6. Fry plantains: In a clean skillet, heat 2 tbsp vegetable oil over medium heat. Add plantain slices and fry until golden and caramelized, about 3-4 minutes per side. Drain on paper towels.
  7. Fry eggs: Using a non-stick pan, fry eggs sunny side up with a pinch of salt. Cook until whites are set but yolks remain runny, about 3-4 minutes.
  8. Assemble the platter: On a large plate, arrange a generous scoop of rice, a portion of beans, crispy pork belly, chorizo, ground beef, fried plantains, avocado slices, and the fried egg on top. Add an arepa on the side if using. Garnish with lime wedges for a zesty finish.

Notes

Start cooking the beans first as they take the longest. Pat pork belly dry before frying to achieve crispy skin. Do not overcrowd pans when frying meats for even cooking. Rinse rice before cooking to remove excess starch. Reheat leftovers gently with a splash of water to keep moist. Fried plantains and pork belly are best eaten fresh but can be crisped again in a hot skillet.

Nutrition

Keywords: Bandeja Paisa, Colombian recipe, pork belly, chorizo, beans, plantains, authentic Colombian meal, traditional Colombian dish

Find it online: https://jodierecipes.com/flavorful-bandeja-paisa-platter-recipe-easy-authentic-colombian-meal/