Bandeja Paisa is Colombia’s iconic national dish, originating from the Paisa region, particularly Antioquia. This hearty platter is a celebration of Colombian flavors, featuring an array of components like red beans, white rice, crispy chicharrón, ground beef, chorizo, fried egg, sweet plantains, arepa, avocado, and hogao sauce. Traditionally served for lunch, it’s a filling meal that reflects the region’s agricultural abundance and cultural heritage, perfect for sharing with family or friends.
Let’s dive into this Classic Bandeja Paisa Recipe, breaking it down into manageable steps to bring this Colombian feast to your table. It’s a labor of love, but the result is a vibrant, satisfying dish that captures the essence of Colombia.
Ingredients (Serves 4)
- For the Red Beans:
- 1 cup dried red beans (or kidney beans), soaked overnight
- 200g (7 oz) pork belly or pork hocks, cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 cups water
- For the White Rice:
- 1 cup white rice
- 2 cups water
- 1 tablespoon oil
- 1/2 teaspoon salt
- For the Chicharrón (Crispy Pork Belly):
- 400g (14 oz) pork belly with skin
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- For the Ground Beef:
- 200g (7 oz) ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon oil
- For the Hogao Sauce:
- 2 medium tomatoes, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon oil
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Other Components:
- 4 chorizo sausages
- 4 ripe plantains, peeled and sliced
- 4 large eggs
- 2 ripe avocados, sliced
- 4 arepas (store-bought or homemade corn cakes)
- Oil for frying
- Lime wedges, for garnish
Equipment Needed
- Large pot (for beans)
- Medium pot (for rice)
- Skillet or frying pan
- Oven-safe dish or air fryer (for chicharrón)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Large platters for serving
Step-by-Step Instructions
Step 1: Prepare the Red Beans
Start with the beans since they take the longest to cook. Drain the soaked red beans and place them in a large pot. Add 4 cups of water, the cubed pork belly or hocks, chopped onion, minced garlic, ground cumin, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld. Add more water if needed to keep the beans submerged. Once done, the beans should be soft with a thick, flavorful broth.
Tip: Soaking the beans overnight cuts cooking time and ensures they cook evenly. If you’re short on time, use canned beans, but simmer them with the pork and seasonings for 30 minutes to develop flavor.
Step 2: Cook the White Rice
While the beans simmer, prepare the rice. Rinse the white rice under cold water until the water runs clear to remove excess starch. In a medium pot, heat 1 tablespoon of oil over medium heat. Add the rice and stir for 1 minute to coat the grains. Pour in 2 cups of water and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and the water is absorbed. Set aside and keep warm.
Tip: Fluff the rice with a fork after cooking to prevent it from becoming sticky.
Step 3: Make the Chicharrón (Crispy Pork Belly)
Preheat your oven to 425°F (220°C). Score the skin of the pork belly with shallow cuts, about 1/2 inch apart, being careful not to cut into the meat. Mix salt, cumin, and sugar in a small bowl, then rub the mixture all over the pork belly, ensuring it gets into the cuts. Place the pork belly skin-side up on a lined baking sheet. Roast for 45-60 minutes until the skin is crispy and golden, and the meat is tender. Alternatively, you can air-fry at 400°F (200°C) for 30-40 minutes. Once done, let it cool slightly, then cut into bite-sized pieces.
Tip: For extra crispiness, pat the pork belly dry with paper towels before seasoning and cooking.
Step 4: Cook the Ground Beef
In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until translucent. Add the ground beef, breaking it up with a wooden spoon. Season with cumin, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until the beef is browned and fully cooked. Set aside and keep warm.
Tip: Drain excess fat from the beef if you prefer a less greasy texture.
Step 5: Prepare the Hogao Sauce
In the same skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic, cooking for 2 minutes until softened. Stir in the chopped tomatoes, cumin, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the mixture thickens into a sauce-like consistency. The hogao should be savory with a slight tang from the tomatoes. Set aside.
Tip: Hogao is a versatile Colombian sauce—make extra to use as a dip or topping for other dishes.
Step 6: Fry the Chorizo and Plantains
In a skillet, add a small amount of oil and fry the chorizo sausages over medium heat for 8-10 minutes, turning occasionally, until browned and cooked through. Remove and set aside. In the same skillet, add more oil if needed and fry the plantain slices for 2-3 minutes per side until golden and caramelized. The plantains should be soft and sweet. Drain on paper towels to remove excess oil.
Tip: Use ripe plantains (yellow with black spots) for natural sweetness and a soft texture when fried.
Step 7: Cook the Arepas and Fried Eggs
If using store-bought arepas, heat a skillet over medium heat and cook the arepas for 3-4 minutes per side until golden and slightly crispy. If making homemade arepas, mix 1 cup of pre-cooked cornmeal (masarepa) with 1 cup of water, a pinch of salt, and knead into a dough. Form into 4 small patties and cook in the skillet for 5 minutes per side. Set aside. In the same skillet, fry the eggs sunny-side up, seasoning with a pinch of salt. Cook for 2-3 minutes until the whites are set but the yolks remain runny.
Tip: A runny egg yolk adds creaminess when mixed with the rice and beans.
Step 8: Assemble the Dish
Now comes the fun part—putting it all together! On each large platter, arrange the components as follows: Start with a portion of white rice in the center. Add a scoop of red beans with some pork on the side. Place a few pieces of chicharrón, a chorizo sausage, and a portion of ground beef around the rice. Add 2-3 slices of fried plantain, an arepa, and a fried egg on top of the rice. Arrange avocado slices on the side. Spoon a dollop of hogao sauce over the platter or serve it in a small bowl on the side. Garnish with lime wedges for a zesty finish.
Serving Suggestion: Serve on a large, oval-shaped platter to showcase the abundance of this dish, reflecting Colombian hospitality. Pair with a refreshing drink like lulo juice or panela water to balance the richness.
Cooking Tips for Perfect Bandeja Paisa
- Time Management: Prepare the beans and hogao a day ahead to save time. The beans reheat well and taste even better the next day.
- Protein Variations: Traditional recipes may include morcilla (blood sausage) or grilled steak. Swap chorizo for smoked sausage if you can’t find authentic Colombian chorizo.
- Plantain Ripeness: Ripe plantains are key for sweetness. If they’re too green, they’ll be starchy and less flavorful.
- Healthier Option: For a lighter version, bake the plantains instead of frying, and use grilled chicken breast instead of pork belly.
- Spice It Up: Add chopped chili peppers to the hogao for a spicy kick, or serve with a side of ají sauce for heat.
- Serving Size: This dish is hearty—half portions are often enough for one person. Share the platter family-style for a communal experience.
Why You’ll Love This Bandeja Paisa
Bandeja Paisa is more than just a meal—it’s a cultural experience that embodies the warmth and generosity of Colombian cuisine. Each component brings its own texture and flavor, from the creamy avocado to the crispy chicharrón, the savory beans, and the sweet plantains. This recipe stays true to its roots, offering an authentic taste of the Paisa region while being adaptable for home cooks. Whether you’re hosting a gathering or craving comfort food, this dish will transport you to the heart of Colombia with every bite.
Nutritional Information (Per Serving, Approx.)
- Calories: 900-1000 kcal
- Protein: 40g
- Fat: 45g
- Carbohydrates: 100g
- Fiber: 15g
- Sodium: 1200mg (varies with seasoning)
Storage and Reheating
- Storage: Store leftovers in separate airtight containers in the fridge for up to 3 days. The beans and rice can last up to 5 days.
- Freezing: Freeze the beans, ground beef, and chorizo in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm the beans, rice, and meats in a skillet over medium heat with a splash of water to prevent drying out. Reheat the chicharrón in an oven or air fryer to retain crispiness. Fry fresh eggs and plantains for the best texture.
Final Thoughts
Bandeja Paisa is a true feast that captures the soul of Colombian cuisine. This recipe breaks down the process into simple steps, ensuring you can recreate this iconic dish at home with confidence. From the tender beans to the crispy chicharrón, every bite tells a story of tradition and community. Serve it with love, and let this platter bring a taste of Colombia to your table. Want to explore more Colombian dishes? I can share recipes for ajiaco, arepas, or a refreshing lulo juice next. Happy cooking!