Bandeja Paisa Recipe

Soak and Cook the Beans

Rinse 2 cups dried beans and pick out debris. Cover with water (about 1.2 L) and soak at least 6–8 hours or overnight. Drain and rinse. Place beans in a large pot with 1.6 L fresh water, 1 whole onion (peeled and halved), 4 whole garlic cloves (crushed), 2 bay leaves and 2 tablespoons vegetable oil. Bring to a boil, reduce heat to simmer and cook gently, partially covered, until beans are tender, 1.5–2 hours (or use a pressure cooker 20–30 minutes). Skim foam occasionally.

When beans are nearly tender, remove the onion, garlic and bay leaves. Season with 2 tsp salt and 1 tsp ground cumin. Continue simmering until beans reach a thick, stew-like consistency, adding water if too thick. Keep warm until serving.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 500 g ground beef, breaking it up with a spoon. Brown thoroughly until no pink remains, about 6–8 minutes. Add 1 diced tomato, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin. Reduce heat and simmer 6–8 minutes until mixture is saucy and most liquid evaporated. Adjust seasoning and keep warm.

If pork belly is a slab, score skin lightly into 2–3 cm strips. Rub 2 tsp coarse salt over the skin and into scores. For traditional chicharrón, place the slab skin-side up in a large deep skillet or Dutch oven and add enough vegetable oil to come halfway up the sides of the meat (careful: hot oil splatters). Heat oil to 180°C (350°F) — test by flicking a small drop of water; it should sizzle. Carefully add pork belly and fry, turning occasionally, until skin is puffed and meat is crisp and golden, 25–40 minutes depending on thickness. Alternatively, roast at 200°C (400°F) for 45–60 minutes turning once for crispy crackling.

Remove chicharrón to a rack to drain and rest 10 minutes, then cut into generous pieces.

In a separate skillet over medium heat, fry the 3 longaniza links whole in a little oil until browned and cooked through, about 10–12 minutes, turning occasionally. Slice or serve whole.

Rinse 2 cups rice under cold water until water runs clear. In a medium pot, bring 480 ml water to a boil with 1 tbsp oil and 1/2 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Let rest covered 5 minutes, then fluff with a fork.

In a bowl combine 2 cups pre-cooked cornmeal, 1/2 tsp salt and 1 1/4 cups warm water. Stir and let hydrate 5 minutes, then knead briefly until a soft, non-sticky dough forms. If too dry add a tablespoon of water; if too wet add a tablespoon of flour.

Divide dough into 8 equal balls (for 4 servings, two arepas per plate) and flatten to 1–1.5 cm thick patties. Heat a griddle or nonstick skillet over medium heat, brush with 1 tsp oil and cook arepas 4–5 minutes per side until golden and slightly puffed. Optionally finish in a 180°C (350°F) oven for 5–8 minutes to cook through. Keep warm.

Peel and slice the two ripe plantains diagonally into 1 cm thick slices. Heat 120 ml oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, 2–3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt.

In the same pan (reduce oil to a couple tablespoons if needed), crack 4 eggs and fry sunny-side up or to desired doneness, seasoning lightly with salt. Keep warm.

Blanch 3 tomatoes in boiling water 30–60 seconds, transfer to ice water and peel. Chop tomatoes roughly. Heat 2 tbsp oil in a skillet over medium heat and sauté 1 finely chopped onion until soft and translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds.

Add chopped tomatoes, 1/2 tsp ground cumin and 1 tsp salt. Simmer gently until tomatoes break down and sauce thickens slightly, 8–12 minutes. Stir in 2 tbsp chopped cilantro if using. Adjust seasoning and remove from heat.

Divide components among 4 plates. On each plate arrange: a scoop (about 1/2–3/4 cup) of rice, 1/2 cup beans with some broth, a generous portion (~125 g) of ground beef, 1–2 pieces of chicharrón (or 175 g portion), 1 longaniza link, 1 fried egg, 4–6 fried plantain slices, and an arepa. Add a wedge of avocado and a lime wedge. Spoon hogao over the beef or beans as desired.

Serve immediately while hot. Encourage diners to squeeze lime over avocado and beans and to mix components as they like for the traditional varied bites.