Bandeja Paisa

Bandeja Paisa is a legendary Colombian feast that celebrates bold flavors and generous portions, layering seasoned beans, crispy pork belly, juicy carne asada, and golden eggs on a bed of fluffy rice alongside sweet fried plantains. The warm hogao sauce ties everything together with its savory tomato-onion complexity, creating a deeply satisfying dish that rewards your appetite. Make this when you're craving authentic comfort food or feeding a crowd hungry for a true celebration.

Ingredients

1 lb dried red kidney beans

1/2 lb pork belly with skin, cut into 2-inch pieces

4 Colombian chorizos or fresh pork sausages

1 lb flank steak or carne asada, cut into 4 portions

4 large eggs

2 cups long-grain white rice

4 ripe plantains

1 cup hogao (Colombian tomato and onion sauce)

2 ripe avocados, sliced

4 pre-made arepas

1 medium white onion, diced

4 cloves garlic, minced

1 tsp ground cumin

1 bay leaf

1/2 lb ground beef

4 tbsp vegetable oil, divided

Salt and black pepper to taste

Fresh cilantro for garnish

Instructions

Soak the kidney beans overnight in cold water. Drain and place in a large pot with fresh water, bay leaf, half the onion, and 2 cloves garlic. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until tender. Season with salt, cumin, and pepper in the last 30 minutes.

Prepare the chicharrón by scoring the pork belly skin in a crosshatch pattern. Season generously with salt. Place skin-side down in a cold skillet, then turn heat to medium. Cook for 25–30 minutes, flipping halfway, until the skin is golden and crispy and the meat is cooked through. Set aside.

Cook the rice by sautéing remaining onion and garlic in 1 tbsp oil until soft. Add rice and stir for 2 minutes. Add 3.5 cups water and 1 tsp salt, bring to a boil, cover, reduce heat to low, and cook for 18–20 minutes until fluffy.

Brown the ground beef in a skillet, season with salt and pepper, and mix with 1 cup of the cooked beans to create the traditional bean mixture. Keep warm.

Peel the plantains and slice diagonally into 1/2-inch pieces. Fry in 2 tbsp oil over medium heat until golden brown on both sides, about 3–4 minutes per side. Drain on paper towels.

Grill or pan-sear the chorizo over medium-high heat for 8–10 minutes, turning occasionally, until cooked through and charred. Keep warm.

Season the steak portions with salt and pepper. Cook in a hot skillet or grill for 3–4 minutes per side for medium doneness, or to your preference. Let rest for 5 minutes.

Fry the eggs sunny-side up in the remaining oil until the whites are set but yolks remain runny. Warm the arepas in a dry skillet or on the grill for 2 minutes per side.

Assemble each bandeja paisa on a large oval platter: place a mound of rice and a serving of beans with ground beef side by side. Arrange the steak, chicharrón, chorizo, fried egg, plantains, arepa, and sliced avocado around the plate. Garnish with fresh cilantro and serve immediately with hogao on the side.