Colombian Bandeja Paisa

Instructions

1. 1

   Soak the red beans overnight in water. Drain and rinse the next day.

2. 2

   In a large pot, combine beans with 6 cups water and bay leaves. Bring to a boil, then simmer for 2-2.5 hours until tender.

3. 3

   Heat oil in a large skillet over medium heat. Cook chorizo until browned, about 5 minutes. Remove and set aside.

4. 4

   In the same skillet, cook chicharrón pieces until crispy, about 8-10 minutes. Remove and set aside.

5. 5

   Cook ground beef in the skillet, breaking it up, until browned. Add half the diced onion, 2 garlic cloves, and tomatoes. Season with cumin, paprika, salt, and pepper. Cook for 10 minutes.

6. 6

   Prepare rice according to package directions using broth instead of water.

7. 7

   In the last 30 minutes of bean cooking, add remaining onion, garlic, and a ladle of the ground beef mixture to the beans. Season with salt and pepper.

8. 8

   Heat oil in a large skillet. Fry plantain slices until golden on both sides, about 3 minutes per side.

9. 9

   Warm arepas in a dry skillet or oven.

10. 10

    Fry eggs sunny-side up in a clean skillet.

11. 11

    Arrange all components on large plates: beans, rice, ground beef, chorizo, chicharrón, fried plantains, sliced avocado, arepa, and top with a fried egg.

12. 12

    Garnish with fresh cilantro and serve immediately.