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Comforting Bandeja Paisa Platter Recipe Best Traditional Colombian Flavors

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A hearty and traditional Colombian platter featuring red beans, rice, meats, fried plantains, arepa, and a sunny-side-up egg, delivering bold and comforting flavors perfect for family gatherings.

Ingredients

Scale
  • 1 cup dried red kidney beans (soaked overnight for best texture)
  • 4 cups water or chicken broth (for cooking beans)
  • 1 medium white onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 bay leaf
  • 2 cups long-grain white rice (washed)
  • 3 cups water (for rice)
  • Salt to taste
  • 8 oz ground beef (preferably lean)
  • 4 oz chorizo sausage, sliced (preferably Colombian chorizo)
  • 6 oz pork belly or pork shoulder, cut into cubes (for chicharrón)
  • Salt and pepper to taste
  • 2 ripe plantains (yellow with black spots)
  • 1 cup pre-cooked cornmeal (masarepa) for arepas
  • Water and salt (for arepa dough)
  • Oil for frying
  • 2 large eggs (for frying sunny-side up)
  • 2 medium tomatoes, diced (for pico de gallo or fresh salsa)
  • 1 avocado, sliced
  • Fresh cilantro, chopped (optional)
  • Lime wedges (for serving)

Instructions

  1. Drain soaked kidney beans and place in a large pot with 4 cups of fresh water or chicken broth. Add diced onion, minced garlic, cumin, bay leaf, and a pinch of salt. Bring to a boil, then lower heat and simmer for 1 to 1.5 hours until beans are tender but not mushy. Stir occasionally and add water if needed.
  2. Rinse rice under cold water until water runs clear. In a medium pot, add rice and 3 cups water with a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15–18 minutes until water is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes.
  3. Pat pork belly cubes dry with paper towels. Heat oil in a cast iron skillet over medium-high heat. Add pork cubes, turning occasionally, cooking about 15 minutes until golden and crispy on all sides. Remove and drain on paper towels. Season lightly with salt.
  4. In the same skillet, drain excess pork fat if too much. Add sliced chorizo and cook 3–5 minutes until browned and fragrant. Remove and set aside. Next, add ground beef, season with salt and pepper, and cook 7–10 minutes, breaking it up until browned and cooked through. Set aside with chorizo.
  5. Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat oil in a frying pan over medium heat. Fry plantains in batches until golden and caramelized, about 3 minutes per side. Drain on paper towels.
  6. In a bowl, mix masarepa (cornmeal) with water and a pinch of salt until dough forms—not too sticky, not too dry. Shape into small, flat discs about 1/2 inch thick. Heat a lightly oiled skillet over medium heat. Cook arepas 5–7 minutes per side until golden and slightly crispy on the outside.
  7. Just before serving, fry eggs sunny-side up in a lightly oiled pan over medium heat until whites are set but yolks remain runny.
  8. On a large plate, arrange a scoop of rice, a generous portion of red beans, ground beef, chorizo slices, crispy pork belly, fried plantains, an arepa, and a sunny-side-up egg. Garnish with fresh tomato salsa, sliced avocado, cilantro, and lime wedges.

Notes

Pat pork belly dry before frying to achieve crispiness. Soak beans overnight to reduce cooking time and improve texture. Use ripe plantains for natural sweetness and caramelization. Reheat fried items in a skillet or oven to maintain crispness. Beans and rice can be prepared ahead and gently reheated.

Nutrition

Keywords: Bandeja Paisa, Colombian recipe, traditional Colombian food, red beans, chicharrón, plantains, arepas, comfort food, family meal

Find it online: https://evabake.com/comforting-bandeja-paisa-platter-recipe-best-traditional-colombian-flavors/