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Bandeja Paisa

The Quirky Foodster Team

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40 min
Prep
50 min
Cook
4
Servings

Ingredients

  • 500 g (17 oz) Red kidney beans, cooked (frijoles antioqueños)
  • 400 g (14 oz) White rice, cooked
  • 300 g (10.5 oz) Chicharrón (pork belly, fried)
  • 300 g (10.5 oz) Ground beef, seasoned (carne en polvo)
  • 4 Colombian chorizo
  • 4 Large eggs, fried
  • 2 Ripe plantains, fried (maduros)
  • 4 Small arepas
  • 1 Avocado, sliced

Method

  1. Cook the red kidney beans with sofrito (onion, garlic, tomato) until tender and stew-like; keep warm.
  2. Cook the white rice separately and keep warm.
  3. Fry the chicharrón until crisp and golden; set aside on paper towels.
  4. Cook the seasoned ground beef in a hot skillet until browned and slightly caramelised.
  5. Grill or pan-fry the chorizo until cooked through and lightly charred.
  6. Fry the eggs sunny-side up, and separately fry the ripe plantain slices until caramelised.
  7. Warm the small arepas on a dry griddle.
  8. 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.

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