How to make it
8 steps. Take it one step at a time.
Cook the soaked beans
Cook the soaked beans in a pressure cooker with water and a tablespoon of oil for about 30-45 minutes until soft. If using a regular pot, simmer for 2 hours.
45 minPrepare the Hogao
Prepare the Hogao (sauce) by sautéing the tomatoes, green onions, and garlic in a pan with oil over medium heat for 10-15 minutes until softened. Season with salt and cumin.
15 minCook the white rice according
Cook the white rice according to package instructions.
20 minPrepare the chicharrón
Prepare the chicharrón: Score the pork belly skin, rub with salt and a pinch of baking soda, and fry in its own fat or bake until the skin is very crispy and the meat is cooked through.
30 minSauté the ground beef
Sauté the ground beef in a pan with 3 tablespoons of the prepared hogao until fully cooked and browned.
10 minFry the chorizos and the ripe plantain slices
Fry the chorizos and the ripe plantain slices (tajadas) until golden brown. Grill the arepas until slightly charred.
10 minFry the eggs sunny-side up
Fry the eggs sunny-side up.
5 minAssemble the platter
Assemble the platter: Serve a large portion of beans, rice, and ground meat. Place the chicharrón, chorizo, plantain, arepa, and avocado around the edge. Top the rice or meat with the fried egg and extra hogao.
A little kitchen wisdom
Traditional Bandeja Paisa is served on a large oval platter to accommodate all the components. Use 'Cargamanto' beans if available for the most authentic flavor.
