Bandeja Paisa (Colombian High‑Protein Platter)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Put the dried beans in a large bowl and cover with cold water by 2 inches; soak 8 hours or overnight.

   Quick soak: bring beans and water to a boil for 2 minutes, remove from heat and let sit 1 hour.

   480 min
2. 2

   Drain soaked beans and transfer to a heavy 4‑ to 5‑quart pot; add 8 cups fresh water, diced bacon, chopped onion, minced garlic, chopped tomato, cumin, oregano and bay leaf; bring to a boil over high heat, then reduce to a low simmer.

   5 min
3. 3

   Simmer the beans gently until tender and creamy, skimming foam once or twice.

   If beans look dry while cooking, add up to 1 cup more water. For faster cooking, use a pressure cooker (30–35 minutes at high pressure).

   90 min
4. 4

   While beans simmer, pat pork belly pieces dry and season with 1 tsp salt and 1/2 tsp black pepper.

   5 min
5. 5

   Heat 2 cups vegetable oil in a large heavy skillet over medium-high heat until hot but not smoking; add pork belly pieces and cook, turning occasionally, until fat renders and exterior is deep golden and crisp (chicharrón).

   Keep a splatter screen handy; start at moderate heat so fat renders without burning.

   30 min
6. 6

   Transfer crisp pork to a paper-towel lined plate to drain and reserve 2 tablespoons of the pork fat in the skillet.

   2 min
7. 7

   In the same skillet over medium heat, brown the chorizo links on all sides until cooked through—about 8–10 minutes; remove and set aside.

   10 min
8. 8

   Heat 1 tablespoon vegetable oil in a separate skillet over medium heat; add the small chopped onion and 1 minced garlic clove and cook until softened, about 3–4 minutes.

   4 min
9. 9

   Add the ground beef, 1 tsp cumin, 1 tsp paprika, 1 tsp salt and 1/2 tsp pepper; break up and brown until no pink remains and juices evaporate.

   8 min
10. 10

    Start the rice: heat 1 tablespoon oil in a medium saucepan over medium heat, add the rinsed rice and toast, stirring, for 2 minutes.

    2 min
11. 11

    Add 3.5 cups water and 1 tsp salt to the rice, bring to a boil, then lower heat to a simmer, cover and cook until water is absorbed and rice is tender.

    Let rice rest, covered, off heat for 5 minutes before fluffing.

    18 min
12. 12

    Peel and slice the ripe plantains on the diagonal into 1/2" pieces; heat 2 tablespoons oil in a skillet over medium heat and fry plantain slices until deeply golden and soft, about 3–4 minutes per side.

    10 min
13. 13

    Make the arepa dough: in a bowl, mix 2 cups precooked cornmeal, 1 tsp salt, 2 tbsp oil and 2 1/4 cups warm water until a soft dough forms; let rest 5 minutes.

    5 min
14. 14

    Divide the dough into 8 portions, shape each into a 3/4" thick patty; heat a nonstick skillet over medium heat with 1 tablespoon oil and cook arepas 4–5 minutes per side until a thin golden crust forms.

    12 min
15. 15

    Fry the eggs: heat a little oil in a small skillet over medium and fry 4 eggs sunny-side up (or to your preference).

    4 min
16. 16

    Check the beans for seasoning and texture; remove the bay leaf and adjust salt. If you prefer thicker beans, mash a cup against the pot side and simmer 5–10 minutes to thicken.

    10 min
17. 17

    Warm the chorizos briefly in the pork fat or a skillet, and slice the arepas and plantains if you like.

    2 min
18. 18

    Assemble the bandeja on each plate: a scoop of rice, a ladle of beans, a portion of browned ground beef, one chorizo, several pieces of chicharrón, one fried egg, a few fried plantain slices, an arepa, and avocado slices. Serve with a lime wedge.