Colombian Bandeja Paisa Platter with Beans, Rice, and Crispy Pork

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Bandeja Paisa is the signature dish of Colombia's Antioquia region, a generous plate that captures the heart of Paisa mountain cooking. Each element—creamy red beans, seasoned ground beef, crispy pork belly, white rice, sweet plantain, arepa, chorizo, a fried egg, and avocado—is cooked separately and arranged together for a colorful, deeply satisfying meal. It is meant to be a feast shared slowly, with bean broth sipped between bites.

Nutrition Facts

Per serving (estimated)

• 1180 kcalCalories
• 62 gFat
• 21 gSaturated Fat
• 98 gCarbs
• 14 gFiber
• 12 gSugar
• 55 gProtein
• 1320 mgSodium
• 1750 mgPotassium
• 180 mgCalcium
• 9 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the red beans (Frijoles)

• 1 lb (450 g) dried red beans, soaked overnight
• 6 cups water
• 1/2 lb (225 g) pork belly scraps or thick-cut bacon, diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper

For the white rice

• 2 cups long-grain white rice, rinsed
• 4 cups water
• 1 tsp salt
• 1 tbsp vegetable oil

For the seasoned ground beef (Carne Molida)

• 1 lb (450 g) lean ground beef
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tomato, finely chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

For the chicharrón (crispy pork belly)

• 1 lb (450 g) fresh pork belly, skin on, cut into 2-inch pieces
• 2 cups water
• 1 tsp salt
• 2 tbsp vegetable oil for frying

For the accompaniments

• 4 white corn arepas, store-bought or homemade
• 2 ripe sweet plantains, peeled and sliced into 1/2-inch rounds
• 4 fresh Colombian-style chorizo sausages (about 1 lb)
• 4 large eggs
• 2 ripe avocados, sliced
• 1/4 cup vegetable oil, divided

Directions

1. Drain the soaked red beans and place them in a large pot with 6 cups of water and the diced pork belly. Bring to a boil, skim the foam, then reduce heat and simmer for 60 to 75 minutes until the beans are very tender. Add the onion, garlic, cumin, salt, and pepper and continue simmering for 15 more minutes until the broth thickens to a creamy consistency; mash a few beans against the side of the pot to thicken it further.
2. While the beans simmer, combine the rinsed rice, 4 cups water, salt, and oil in a heavy saucepan. Bring to a boil over medium-high heat, stir once, cover tightly, and reduce heat to the lowest setting. Cook for 18 minutes without lifting the lid, then remove from heat and let steam, covered, for 10 minutes before fluffing with a fork.
3. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the onion for 3 minutes until translucent, add the garlic and cook 30 seconds, then add the ground beef. Brown for 6 to 8 minutes, breaking it apart, then stir in the tomato, cumin, salt, and pepper. Simmer for 5 more minutes until the liquid evaporates and the meat is well coated in seasoning.
4. For the chicharrón, place the pork belly pieces in a small pot with 2 cups water and 1 tsp salt. Simmer uncovered for 35 to 40 minutes until the water evaporates completely and the pork begins to fry in its own rendered fat. Increase the heat to medium-high and continue cooking, stirring often, for about 10 more minutes until the pieces are deeply golden and crisp on all sides.
5. Heat 2 tablespoons oil in a skillet over medium heat and fry the plantain slices for 2 to 3 minutes per side until caramelized and golden; transfer to a paper-towel-lined plate. In the same skillet, grill the chorizo sausages for 8 to 10 minutes, turning often, until cooked through and lightly charred on the outside.
6. Heat the remaining oil in a nonstick skillet and fry the eggs sunny-side up until the whites are set but the yolks remain runny. Warm the arepas in a dry skillet over medium heat for 3 to 4 minutes per side until lightly toasted and heated through.
7. To assemble each platter, mound a generous scoop of white rice on one side of a large round plate and place a scoop of red beans next to it. Top the beans with a spoonful of the seasoned ground beef, then arrange the chicharrón, sweet plantains, chorizo, and a warm arepa around the plate.
8. Finish each platter with a fried egg placed over the rice or beans, a few slices of ripe avocado fanned out on the side, and serve immediately. Offer a small bowl of warm bean broth alongside for sipping, the traditional way to enjoy Bandeja Paisa.

Cook’s Notes

• Soak the dried beans overnight in cold water with a pinch of baking soda to soften the skins and shorten cooking time.
• Use Colombian-style chorizo if possible; if substituting Spanish chorizo, add a pinch of smoked paprika for a similar depth of flavor.
• Cook the pork belly slowly in water first so the fat renders gently before crisping—this is the secret to chicharrón that is crackling on the outside and tender inside.
• The bean broth (caldo de frijoles) is meant to be sipped throughout the meal; reserve a small bowl for each guest for an authentic touch.
• Arepas can be made from scratch with 2 cups pre-cooked white cornmeal, 1 tsp salt, 2 cups warm water, and 1 tbsp oil, then griddled until golden on both sides.

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