Bandeja Paisa Recipe

Soak and Cook Beans

Rinse 2 cups dried red kidney beans and remove debris. Place beans in a large bowl, cover with water by at least 2 inches and soak 6–8 hours or overnight. Drain and rinse. Put soaked beans in a large pot with 8 cups fresh water and 2 bay leaves. Bring to a boil, skim foam, reduce heat to a simmer and cook until tender, 1 to 1¼ hours. Add salt (1 tsp) during the last 15 minutes of cooking. Reserve beans and 2 cups of their cooking liquid for the stew/serving.

If using a pressure cooker/Instant Pot: after soaking, add beans and 6 cups water, pressure-cook 8–10 minutes, natural release 10 minutes. Drain, reserve liquid.

Crisp Pork Belly (Chicharrón-style)

In a large skillet over medium heat, add the pork belly pieces and 1 tsp salt. Cook undisturbed until the fat renders and pieces brown, about 8–12 minutes. Reduce heat to medium-low and continue to cook so pieces become crisp and golden, turning occasionally, about another 8–10 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan. Reserve 2–3 tbs of the fat for later; discard excess or save for other uses.

Prepare Bacon and Sausage

In the same skillet with 1–2 tbs reserved pork fat (or 1 tbs oil if needed), add the bacon lardons and cook over medium heat until browned and crisp, about 6–8 minutes. Remove bacon to a plate and keep the fat in pan. In the same pan, add the longaniza or sausage links and brown on all sides, about 6 minutes. Remove and slice on a diagonal into serving pieces.

Make Ground Beef Picadillo-style

Add 1 tbs vegetable oil to the pan if needed. Sauté the chopped yellow onion until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking up with a spoon, until browned, 6–8 minutes. Stir in cumin, oregano, 1 tsp salt and 1/2 tsp black pepper. Add 1 cup reserved bean cooking liquid or broth, reduce heat and simmer 8–10 minutes until slightly thickened. Stir in cooked bacon (reserve some for garnish if desired). Keep warm.

Cook Rice

Rinse 2 cups white rice until water runs clear. In a medium pot combine rinsed rice, 3½ cups water, 1/2 tsp salt and 1 tbs oil. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Fry Plantains

Peel ripe plantains and slice on the bias into 1/2-inch pieces. Heat 1/4 inch vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt.

Warm Arepas

Heat arepas in a dry skillet over medium heat for 2–3 minutes per side until slightly crisp and warmed through, or warm according to package directions. Split or serve whole.

Fry Eggs

In a nonstick skillet, add 1 tbs oil or butter and heat over medium. Crack eggs and fry sunny-side up until whites are set but yolks still runny, about 2–3 minutes. Season with a pinch of salt and pepper.

Assemble Bandeja Paisa

On each serving plate (for 4 servings), arrange: a mound of white rice (about 1/2 cup cooked per plate), a generous scoop of stewed beans with some cooking liquid (about 3/4 cup), a portion of the ground beef picadillo (about 1/2 cup), 2 pieces of crispy pork belly (chicharrón), 1 sliced sausage link, a strip or two of bacon, 1/2 fried plantain, an arepa, and a fried egg on top or to the side. Slice avocado and place a few slices on each plate. Garnish with chopped cilantro if using and a little white vinegar or hot sauce on the side if desired.

Taste components and adjust salt and pepper as needed. Serve immediately while everything is hot. Leftover components (beans, rice, meats) store separately in the fridge up to 3 days; reheat gently.