Lunches
Bandeja Paisa
Ingredients
- - Red kidney beans, cooked (frijoles antioqueños) — 500 g (17 oz)
- - White rice, cooked — 400 g (14 oz)
- - Chicharrón (pork belly, fried) — 300 g (10.5 oz)
- - Ground beef, seasoned (carne en polvo) — 300 g (10.5 oz)
- - Colombian chorizo — 4
- - Large eggs, fried — 4
- - Ripe plantains, fried (maduros) — 2
- - Small arepas — 4
- - Avocado, sliced — 1
Method
- Cook the red kidney beans with sofrito (onion, garlic, tomato) until tender and stew-like; keep warm.
- Cook the white rice separately and keep warm.
- Fry the chicharrón until crisp and golden; set aside on paper towels.
- Cook the seasoned ground beef in a hot skillet until browned and slightly caramelised.
- Grill or pan-fry the chorizo until cooked through and lightly charred.
- Fry the eggs sunny-side up, and separately fry the ripe plantain slices until caramelised.
- Warm the small arepas on a dry griddle.
- Assemble on a large platter: beans and rice as the base, then arrange the chicharrón, ground beef, chorizo, fried egg, plantain, arepa and avocado slices around the plate.
Introduction: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals.
Cultural Background: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Its combination of beans, rice, meats, egg, plantain and arepa on a single tray has become a national symbol of Colombian abundance and hospitality.
Tips: Cook each component separately and assemble at the very end so nothing goes soggy or cold before serving.
Variations: Some versions add a slice of morcilla (blood sausage) or hogao sauce spooned over the rice. Not authentically appropriate given the dish's meat-centred identity; no forced conversion is offered.
Storage: Store components separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat rice and beans in the microwave or stovetop; re-crisp chicharrón and arepa in a dry pan or oven at 180°C (355°F).
Nutrition: Per serving (approx.): 1150 kcal, 58g protein, 95g carbohydrate, 62g fat, 12g fibre.
FAQs
Q: Is bandeja paisa meant to be eaten in one sitting?
A: Traditionally yes — it's designed as a single generous meal, often shared or taken slowly over a long lunch.
Q: Can I lighten this dish?
A: You can reduce or omit the chicharrón and use grilled instead of fried components, though this changes the traditional character.