Bandeja paisa is a generous platter from Colombia’s Antioquia region, usually served with beans, rice, ground beef, chicharrón, chorizo, ripe plantain, an arepa, avocado, and a fried egg. This home-cook version coordinates the components so they finish together, while canned beans make the meal practical without losing the savory tomato-and-scallion flavor. Families and restaurants vary the exact sides and portions, so think of this as a balanced, approachable take on a classic platter rather than the only version.
Ingredients
- 1 lb (450 g) pork belly with skin, cut into four thick strips
- 1/2 cup (120 ml) water, plus 1/4 cup (60 ml) more if needed for the pork
- 1 tsp (5 g) fine salt, divided, plus more to taste
- 2 tbsp (30 ml) neutral oil, divided
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 2 scallions, about 1/2 cup (50 g), thinly sliced
- 2 medium ripe tomatoes, about 1 1/2 cups (270 g), finely chopped
- 1/2 tsp (1 g) ground cumin
- 2 cans red beans, 15 oz (425 g) each, drained and rinsed; cranberry or pinto beans are suitable substitutes
- 1 cup (240 ml) low-sodium beef or chicken broth, or water
- 1 1/2 cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
- 2 1/4 cups (530 ml) water for the rice
- 1 lb (450 g) ground beef, preferably 85% lean
- 1/2 tsp (1 g) ground cumin for the beef
- 4 fresh Colombian-style pork chorizos, about 12 oz (340 g) total
- 2 ripe, yellow plantains with black patches, about 1 lb (450 g) before peeling
- 2 tbsp (30 ml) neutral oil for frying the plantain, as needed
- 4 large eggs, about 7 oz (200 g) without shells
- 4 small Colombian arepas, about 8 oz (225 g) total, ready-made or homemade
- 2 ripe avocados, about 12 oz (340 g), halved and sliced
- 1 lime, about 2 tbsp (30 ml) juice, cut into wedges for serving
- Black pepper, about 1/4 tsp (0.5 g), or to taste
Instructions
- Prepare the components (25 minutes). Drain and rinse the beans, chop the onion, scallions, and tomatoes, and rinse the rice. Pat the pork belly dry, score the skin lightly in a crosshatch pattern without cutting deeply into the meat, and season all sides with about half the salt. Keep the raw pork and its utensils separate from ready-to-eat ingredients. Peel the plantains and slice them diagonally into pieces about 1/2 inch (1.3 cm) thick. Set out separate pans for the pork, beans, rice, beef, and finishing items if you have them; this makes the overlapping cooking easier to manage.
- Start the chicharrón. Put the pork belly skin-side down in a wide, heavy skillet with 1/2 cup (120 ml) water and a pinch of salt. Set over medium heat until the water simmers, then lower the heat and cook uncovered, turning the pieces occasionally, for about 45–55 minutes. The water will evaporate and the pork will render fat; if the pan dries before the pork is tender, add the reserved 1/4 cup (60 ml) water a little at a time. Once the water is gone, turn the pieces as needed so the skin and edges brown in the rendered fat. Check the thickest piece with a food thermometer: whole pork cuts must reach at least 145°F (63°C) and rest for 3 minutes under the USDA FSIS safe minimum guidance. Continue cooking beyond that point if needed for tender meat and crisp skin, then transfer to a plate. The total pork time can vary with thickness and pan heat.
- Make the beans while the pork cooks. In a saucepan, warm 1 tablespoon (15 ml) oil over medium heat. Add the onion and scallions and cook for 4–5 minutes, stirring, until softened. Stir in the tomatoes, cumin, remaining salt, and a few grinds of pepper; cook for about 6 minutes, until the tomatoes slump into a saucy mixture. Add the drained beans and broth. Bring to a gentle simmer, then cook uncovered for 20–25 minutes, stirring occasionally. Mash a few beans against the side of the pan to thicken the sauce, but leave most whole. Add a splash of water if the mixture becomes dry before it is tender and spoonable. Taste and adjust the salt.
- Cook the rice. Put the rinsed rice and 2 1/4 cups (530 ml) water in a covered saucepan with a small pinch of salt. Bring to a boil, stir once, cover, and reduce the heat to low. Simmer for 15 minutes without lifting the lid, then turn off the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork. If your rice package specifies a different water ratio or time, follow its directions because varieties and pans absorb water differently.
- Cook the beef and chorizos. Heat a skillet over medium-high heat and add the ground beef with the remaining cumin and a pinch of pepper. Break it into small crumbles and cook for about 8–10 minutes, stirring, until browned with no pink remaining. Check the center of the largest crumble with a thermometer; ground beef must reach 160°F (71°C), the USDA FSIS safe minimum. Transfer to a warm plate. In the same or another skillet, cook the fresh chorizos over medium heat, turning often, for about 12–15 minutes or until browned and cooked through. Check the center of each sausage with a thermometer; because these are ground pork sausages, they must reach 160°F (71°C) under USDA FSIS guidance. Avoid piercing them repeatedly, which lets their juices escape.
- Finish the plantains, arepas, and eggs. Heat a thin layer of oil in a wide skillet over medium heat. Fry the plantain slices in batches for about 2–3 minutes per side, until deeply golden and tender; drain briefly on a paper towel. Warm the arepas in a dry skillet for 2–3 minutes per side, or according to their package directions. Fry the eggs in a lightly oiled pan to your preferred shape, covering the pan briefly to help the tops set. For this recipe, cook each egg until both white and yolk are firm and a thermometer in the egg registers 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Assemble the platters. Divide the hot beans and rice among four large plates or shallow bowls. Add a portion of ground beef, one chorizo, a strip of chicharrón, plantain slices, and an arepa to each. Add avocado and an egg, then serve promptly with lime wedges. Keep the components in distinct sections if you want the traditional abundant-platter look, or arrange them in a bowl for easier eating.
Tips
- Choose beans for the texture you want. Antioquian-style beans are often made with dried cargamanto beans. They are not always easy to find, and canned red beans are a convenient substitute; cranberry, borlotti, or pinto beans also work. Canned beans soften faster and may have a slightly different texture, so simmer gently and taste before adding much salt. If using dried beans, cook them separately until tender before adding them to the hogao; do not put uncooked dried beans straight into this quick recipe.
- Use a broad skillet for the pork. A crowded pan traps moisture and slows browning. If your pork belly strips do not fit in one layer, use two pans or cook in batches. Keep the heat moderate after the water evaporates: the rendered fat can brown the skin quickly, and very high heat may scorch it before the center is tender.
- Mind the plantain’s ripeness. Yellow skins with black patches signal a sweet, soft plantain that browns well. A mostly green plantain will be firmer and less sweet, changing the contrast on the plate; it is better for patacones than for the sweet fried slices in this version. Do not crowd the pan, or the slices will steam rather than caramelize.
- Keep the components separate until serving. The rice, beans, and meat can be made ahead, but plantains lose their crisp edges and eggs are best cooked just before eating. If a pan is ready early, cover it loosely and hold it warm briefly; avoid leaving cooked food at room temperature for more than 2 hours.
Serving Suggestions
Serve bandeja paisa as a substantial main course, with each person getting a little of every component in each bite. The lime helps cut through the richness of the pork and sausage, while the avocado gives the platter a cool, creamy contrast. A small dish of ají, a Colombian-style fresh chile sauce, is a good optional accompaniment for people who want heat; it is not required for the plate to feel complete.
For a less oversized meal, use a smaller plate and scale down the meat while keeping the beans, rice, arepa, and avocado. The recipe’s four servings are generous, so it can also serve more people when accompanied by a simple green salad or sliced tomatoes. Serve the egg hot, and let diners break the yolk over the rice and beans if they like. A cold fruit drink or plain water works well alongside the savory components.
Variations
There is no single fixed arrangement for every Colombian household or restaurant. The signature idea is a hearty platter combining beans, rice, and several contrasting sides, while the exact meats and garnishes can change. Some versions include a slice of morcilla, or blood sausage, and some add extra avocado or a different style of arepa. If using morcilla, cook it according to the package directions and keep raw and cooked sausage utensils separate.
For an easier weeknight plate, leave out either the chorizo or the pork belly and increase the beans or plantain. You will lose one of the traditional meat textures, but the plate still keeps its bean-and-rice foundation. For a meat-free variation, omit the beef, pork, and chorizo, then add sautéed mushrooms or extra beans; this changes the classic dish substantially, but the hogao, rice, arepa, plantain, and avocado still make a satisfying combination. For a milder or less sweet plate, serve fewer plantain slices and add tomato or avocado instead.
If you find dried cargamanto beans, use them in place of the canned beans for a closer match to many Antioquian preparations. Soak them according to package directions and cook them fully until tender before making the hogao; dried beans need their own soaking and cooking time, so the recipe’s stated total will no longer apply. For the arepa, a plain white-corn Colombian arepa is a straightforward choice. Venezuelan-style arepas are often thicker and split for filling, so they will feel different on this platter but can still be served alongside it.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, placing the components in shallow, covered containers. Store rice, beans, cooked beef, pork belly, and chorizo separately when possible; most cooked leftovers keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Store avocado separately and cut it fresh if you can, since sliced avocado browns. For best quality, keep fried plantain separate from moist beans and rice.
Reheat only the amount you plan to eat. Warm rice and beans in a covered pan over medium-low heat with a spoonful of water, stirring until steaming hot. Reheat beef and sausages in a skillet or microwave, and crisp pork belly in a skillet or a 375°F (190°C) oven. Check that all reheated leftovers reach 165°F (74°C), the USDA FSIS safe temperature. Reheat plantains in a skillet to restore some browning, and cook a fresh egg rather than storing a fried egg if you want the best texture. Freeze extra beans, rice, or cooked meats in airtight freezer-safe containers for up to about 2–3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does bandeja paisa mean? “Bandeja” means platter or tray, and “paisa” refers to the people and culture of the Paisa region, especially Antioquia. The name describes the abundant platter associated with that region; its components vary between cooks and restaurants.
Can I make bandeja paisa with dried beans? Yes. Cargamanto beans are a traditional choice when available, and cranberry or pinto beans are practical alternatives. Soak and cook dried beans until tender before starting the recipe, following the package’s directions. Their cooking time depends on age and variety, so plan extra time and do not count it in the 1-hour-40-minute schedule above.
Can I prepare any parts ahead? The beans and rice can be cooked a day ahead and refrigerated promptly. The ground beef and chorizo can also be cooked ahead, then reheated thoroughly. For the best texture, cook the plantains and eggs close to serving time and crisp the pork belly just before plating.
What can I use instead of pork belly? Thick-cut pork belly is what gives this version its crisp, meaty chicharrón. If it is unavailable, ask a butcher for skin-on pork belly or use a prepared Colombian-style chicharrón from a reliable source and heat it according to its package directions. Lean pork will not render the same fat or develop the same crisp skin, so it is not a like-for-like substitute.
Is bandeja paisa spicy? The basic components in this recipe are savory rather than hot. Chorizo seasoning varies, so check its label if you are sensitive to chile. Add ají at the table for adjustable heat instead of mixing it into the whole batch.
How do I keep the platter manageable for a smaller appetite? Serve a smaller portion of each meat and let the beans, rice, plantain, arepa, and avocado take up more of the plate. You can also divide the components across several meals, but refrigerate the leftovers within 2 hours and reheat them to 165°F (74°C).
Related
- Bandeja Paisa: A Hearty Traditional Colombian Dish
- Colombian Arepas Recipe: Soft, Golden Corn Cakes at Home
- Colombian Food for Lunch: Arroz con Pollo
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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