Bandeja Paisa
Bandeja Paisa is the undisputed national dish of Colombia, originating in the mountainous Antioquia region where arrieros, or mule drivers, needed a massive, calorie-rich meal to fuel their journeys through the Andes. This legendary platter brings together red beans cooked with pork, fluffy white rice, carne molida, crispy chicharrón, a perfectly fried egg, sweet plantain, smoky chorizo, a fresh arepa, tangy hogao sauce, and creamy avocado. Every component is prepared separately and assembled on a single oversized plate, creating a symphony of textures and flavors that represents the heart and soul of paisa culture. While it takes time and effort, mastering this dish connects you to one of South America's most celebrated culinary traditions.
Ingredients
- 500 g dried cargamanto or cranberry (borlotti) beans, soaked overnight
- 250 g pork belly, cut into chunks
- 1 pig's trotter, halved (optional for richness)
- 4 tablespoons vegetable oil, divided
- 500 g ground beef
- 1 large white onion, finely diced
- 4 cloves garlic, minced
- 3 ripe tomatoes, peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon sazón seasoning
- Salt and black pepper to taste
- 500 g pork belly with skin for chicharrón
- 2 cups long-grain white rice
- 4 ripe plantains, peeled and sliced on the diagonal
- 4 Colombian-style chorizos
- 4 large eggs
- 4 pre-formed arepa dough rounds (masarepa)
- 2 ripe Hass avocados, halved
- 1 green plantain, peeled and grated (for thickening the beans)
- Hogao sauce for serving
- Fresh cilantro for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 700
- Protein
- 40 g
- Carbs
- 50 g
- Fat
- 35 g
