Bandeja Paisa Recipe

Soak beans

Rinse 2 cups dried beans under cold water. Place beans in a large bowl with enough water to cover by 5 cm and soak 6–8 hours or overnight. Drain and rinse before cooking.

Cook beans

In a large pot, heat 2 tbs oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves; sauté until softened and translucent, about 4–5 minutes. Add drained beans, 2000 ml fresh water, 2 bay leaves and 1 tsp ground cumin. Bring to a boil, then reduce to a simmer, partially covered. Cook until beans are tender, 1–1.5 hours (or use a pressure cooker: 25–30 minutes). Stir occasionally and skim foam. Add 2 tsp salt in the last 15 minutes of cooking and adjust seasoning to taste. Keep warm; beans should be saucy but not dry — you want some broth for the plate.

Rinse 2 cups rice under cold water until water runs clear. In a medium pot, heat 1 tbs oil or butter over medium heat, add rinsed rice and stir to coat for 1 minute. Add 480 ml water and 1 tsp salt, bring to a boil. Reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed. Remove from heat and let steam 5 minutes with lid on, then fluff with a fork.

Prepare pork belly (chicharrón-style)

Pat 400 g pork belly dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a large heavy skillet, add 1–2 tbs oil and heat over medium-high. Add pork belly pieces in a single layer and fry, turning occasionally, until deeply browned and crisp on the edges and cooked through, about 12–15 minutes. Transfer to a paper towel–lined plate and keep warm. Reserve any rendered fat for flavoring the beans or rice if desired.

Cook sausage

In the same skillet, add the chorizo/longaniza and sear on medium heat, turning so it browns evenly and cooks through, about 8–10 minutes. If using raw sausage, cut into links or slices. Remove and keep warm. Spoon any pan juices over the sausages.

Pan-fry beefsteak

Season 500 g beefsteak with 1 tsp salt and 3/4 tsp black pepper. Heat 1 tbs vegetable oil in a separate heavy skillet over high heat until shimmering. Add steaks (work in batches if needed) and cook 2–4 minutes per side for medium depending on thickness. Let rest 3–5 minutes, then slice or serve whole.

Fry plantains

Peel 2 ripe plantains and slice diagonally into 1/2-inch pieces. In a large skillet, heat 100–150 ml vegetable oil over medium-high heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Transfer to paper towels and sprinkle lightly with salt.

Fry eggs

In the same or a separate skillet, add about 1–2 tbs oil and heat over medium. Crack 4 eggs and fry sunny-side up or to desired doneness, cooking whites through but keeping yolks runny if preferred, about 3–4 minutes for sunny-side up. Season eggs with a pinch of salt and pepper.

Warm arepas

Heat arepas in a skillet or on a plancha over medium heat 2–3 minutes per side until lightly charred and warmed through. Split and spread butter if desired.

Slice 2 avocados and 1 tomato. If using lime and cilantro, prepare wedges and chop cilantro.

To assemble each plate (makes 4 servings): On a large plate place 1/2 cup cooked rice, 1/2 cup cooked beans with some broth, a portion of fried pork belly (about 100 g), one chorizo link (or equivalent), a piece of beefsteak (about 125 g), 2–3 slices of fried plantain, one fried egg, one warmed arepa, and a few slices of avocado and tomato. Garnish with cilantro and a lime wedge. Serve immediately so eggs and crispy pork remain hot.

Notes: Keep components warm separately until plating. Beans should be saucy; if too thick, stir in a little reserved cooking liquid. Adjust salt to taste per component.