Colombian Bandeja Paisa

Ingredients

• 2 cups dried red kidney beans
• 1 lb ground beef
• 8 oz Colombian chorizo, sliced
• 8 oz chicharrón (pork belly), cut into pieces
• 2 ripe plantains, sliced diagonally
• 2 cups white rice
• 4 large eggs
• 2 avocados, sliced
• 4 arepas
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tomatoes, diced
• 1/4 cup cilantro, chopped
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and black pepper to taste
• Vegetable oil for frying
• 4 cups beef or chicken broth

Instructions

1. Soak the red beans overnight in water. Drain and rinse the next day.
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. Heat oil in a large skillet over medium heat. Cook chorizo until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, cook chicharrón pieces until crispy, about 8-10 minutes. Remove and set aside.
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. Prepare rice according to package directions using broth instead of water.
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. Heat oil in a large skillet. Fry plantain slices until golden on both sides, about 3 minutes per side.
9. Warm arepas in a dry skillet or oven.
10. Fry eggs sunny-side up in a clean skillet.
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. Garnish with fresh cilantro and serve immediately.