Colombian
⭐ Highly Rated
25 minmedium
ColombianDinner
Recipe Story
origins & traditionsBandeja Paisa is the ultimate Colombian comfort food, originating from the Paisa region of Antioquia. This abundant platter showcases the agricultural bounty of Colombia with perfectly seasoned red beans simmered until creamy, savory ground beef cooked with tomatoes and spices, crispy chicharrón, fluffy white rice, a fried egg with a runny yolk, sweet fried plantains, fresh avocado slices, and a traditional arepa. Every element comes together to create a symphony of textures and flavors that will transport you straight to the heart of Medellín. This dish is traditionally served on a large oval platter and is meant to satisfy the heartiest appetites, making it perfect for family dinners or when you want to experience authentic Colombian cuisine. The combination of protein, carbohydrates, and fresh elements makes this a complete and satisfying meal.
Instructions
step by step0/10 done
Soak the dried red beans overnight. Drain and rinse before cooking.
In a large pot, combine beans with 8 cups water, chopped onions, garlic, cumin, and salt. Bring to a boil, then reduce heat and simmer for 60-75 minutes until beans are tender and creamy.
While beans cook, prepare the hogao sauce: sauté diced onions, tomatoes, garlic, cumin, and paprika in olive oil until softened. Set aside.
In a large skillet, cook ground beef over medium-high heat, breaking it apart. Add half the hogao sauce and simmer for 15 minutes. Season with salt and pepper.
Cook white rice according to package directions.
Slice plantains diagonally and fry in vegetable oil until golden brown on both sides. Drain on paper towels.
Fry eggs sunny-side up or over easy, keeping yolks runny.
Slice avocado and arrange on serving platter.
To assemble: On a large oval platter, arrange generous portions of beans, rice, ground beef, fried plantain, avocado slices, fried egg, and arepa. Add chicharrón pieces if using.
Serve immediately while hot.
Bandeja Paisa
3.9 (17)
A hearty Colombian platter featuring beans, rice, ground beef, chicharrón, fried egg, plantain, avocado, and arepa. This iconic dish from Antioquia represents Colombian comfort food at its finest.
medium
2h
6 servings
Ingredients
0 of 15 checked
Main Components
- 2 cups black-beans, dried, soaked overnight
- 500 grams ground-beef, cooked with seasonings
- 3 cups rice-white, cooked
- 6 pieces eggs, fried sunny-side up
- 3 pieces plantain, sliced and fried
- 2 pieces avocado, sliced
Seasonings
- 2 pieces onions, diced
- 3 pieces tomatoes, diced
- 6 cloves garlic, minced
- 2 teaspoons cumin, ground
- 1 teaspoons paprika, ground
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, ground
Cooking
- 3 tablespoons olive-oil, for cooking
- 1 cups vegetable-oil, for frying
Chef Tips
expert advice•For authentic flavor, use Colombian red beans (frijoles rojos) if available.
•The beans should be creamy but not mushy.
•If short on time, use canned beans but enhance with fresh hogao sauce.
•Chicharrón can be purchased pre-made from Latin markets or omitted for a lighter version.
•The key is balancing all elements on the plate - each component should complement the others.
•Some families add chorizo or morcilla (blood sausage) for extra richness.
•Adjust portion sizes based on appetite, but traditionally this is a generous serving.
•The runny egg yolk acts as a sauce when mixed with the rice and beans.
