ColombianBrunch

Recipe Story

origins & traditions

Calentado Paisa is a beloved Colombian breakfast tradition that exemplifies resourcefulness and delicious comfort food. The name "calentado" literally means "heated," referring to the practice of reheating yesterday's rice and beans together in a hot skillet until crispy and golden. This Paisa-style version from the Antioquia region is served with fried eggs, sweet fried plantains, creamy avocado slices, and sometimes chorizo or chicharrón. The combination of textures—crispy rice, creamy beans, runny egg yolk, and soft plantain—creates a satisfying and complete meal that's perfect for lazy weekend mornings or hearty brunches. This dish represents the Colombian philosophy of wasting nothing while creating something spectacular, turning simple leftovers into a celebration of flavors that will fuel your entire day.

Instructions

step by step

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Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
Add the cooked white rice and black beans to the skillet, spreading them evenly across the pan.
Press down gently with a spatula and let cook undisturbed for 5-6 minutes until the bottom develops a golden, crispy crust.
Stir the mixture, breaking up clumps, then press down again and cook for another 4-5 minutes to create more crispy bits.
Season with salt, black pepper, and cumin to taste. Add the diced onions and minced garlic, stirring for 2 minutes until fragrant.
While the calentado cooks, heat another tablespoon of oil in a separate skillet and fry the eggs sunny-side up or to your preference.
In the same skillet after removing eggs, fry the sliced plantains for 2-3 minutes per side until golden and caramelized.
Divide the calentado among four plates, creating a bed for the toppings.
Top each portion with a fried egg, arrange plantain slices on the side, and add fresh avocado slices.
Garnish with fresh cilantro and serve immediately with hot sauce on the side.

Calentado Paisa

4.8 (38)

A traditional Colombian breakfast that transforms leftover rice and beans into a hearty, flavorful brunch dish with crispy edges, topped with fried eggs, ripe plantains, and creamy avocado.

medium

40 min

4 servings

Ingredients

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Main Components

3 cups rice-white, cooked and cooled, preferably day-old
2 cups black-beans, cooked

Proteins

4 pieces eggs, fried

Sides

2 pieces plantain, ripe, sliced diagonally
2 pieces avocado, sliced

Aromatics

1 pieces onions, small, finely diced
3 cloves garlic, minced

Cooking

4 tablespoons vegetable-oil

Seasonings

1 teaspoons cumin
1 teaspoons salt, to taste
1/2 teaspoons black-pepper, freshly ground

Garnish

3 tablespoons cilantro, chopped (optional)

Condiments

2 teaspoons hot-sauce (optional)

Chef Tips

expert advice

•For the best texture, use day-old rice that has dried out slightly in the refrigerator—freshly cooked rice will become mushy.

•The key to great calentado is achieving those crispy, caramelized bits called "concolón" or "pegao." Don't stir too frequently; let it sit and develop that crust.

•You can add crumbled chorizo or diced ham to make it even heartier.

•For a spicier version, sauté some diced tomatoes and a chopped jalapeño with the onions.

•Traditional accompaniments include arepas, Colombian hot chocolate, or fresh fruit juice.

•Leftover calentado can be formed into patties and pan-fried the next day for another delicious meal.