Colombian
⭐ Highly Rated
25 minmedium
ColombianBreakfast
Recipe Story
origins & traditionsCalentado Paisa is a cornerstone of traditional breakfast cuisine from the Paisa region, embodying the resourceful spirit of not wasting food while creating something extraordinarily delicious. The name literally means "heated" or "warmed up," but this humble description belies the complex flavors achieved when day-old rice and beans are fried together until crispy at the edges. The addition of chicharrón (crispy pork belly) adds rich, savory depth, while the runny yolk of a perfectly fried egg ties everything together. Sweet fried plantains provide a contrast that balances the savory elements. This one-pot wonder is comfort food at its finest, often accompanied by a fresh hogao (tomato-onion sauce) and arepas. Traditionally eaten after a long night or as a substantial start to a working day, Calentado represents the practical yet celebratory nature of home cooking.
Instructions
step by step0/12 done
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Add the diced onions and bell peppers, sauté for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add the cooked white rice and black beans to the skillet, breaking up any clumps of rice with a wooden spoon.
Season with cumin, salt, and black pepper. Stir well to combine all ingredients.
Press the mixture down into the pan and let it cook undisturbed for 5-6 minutes to develop a crispy bottom layer.
While the rice mixture cooks, heat another tablespoon of oil in a separate skillet and fry the plantain slices until golden on both sides, about 3 minutes per side. Set aside.
In the same skillet, add the diced bacon or pork and cook until crispy, about 6-8 minutes.
Stir the crispy pork into the rice and bean mixture.
In a clean skillet, fry the eggs sunny-side up or to your preference.
Serve the calentado topped with a fried egg, alongside the fried plantains.
Garnish with fresh cilantro and serve immediately with hot sauce if desired.
Calentado Paisa
5.0 (49)
A hearty traditional breakfast made from leftover rice and beans, fried together with crispy pork belly, served with a fried egg and ripe plantains. This beloved dish transforms yesterday's dinner into today's feast.
medium
40 min
4 servings
Ingredients
0 of 13 checked
Base
- 3 cups rice-white, cooked, day-old preferred
- 1 1/2 cups black-beans, cooked
Protein
- 6 slices bacon, diced
- 4 pieces eggs, fried
Sides
- 2 pieces plantain, peeled and sliced diagonally
Aromatics
- 1 pieces onions, diced
- 1 pieces bell-peppers, diced
- 3 cloves garlic, minced
Seasonings
- 1 teaspoons cumin, ground
- 1 teaspoons salt
- 1/2 teaspoons black-pepper
Cooking
- 4 tablespoons vegetable-oil
Garnish
- 3 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•The key to perfect Calentado is using day-old rice and beans - freshly cooked rice will become mushy.
•If you don't have leftovers, cook the rice and beans ahead and refrigerate overnight.
•For extra flavor, add a tablespoon of hogao (tomato-onion sauce) to the rice mixture.
•The crispy bottom layer called "concón" is the most prized part - let it develop without stirring too often.
•You can substitute the pork with chorizo for a different flavor profile.
•For a vegetarian version, omit the meat and add extra vegetables like mushrooms.
•Some regions add diced tomatoes directly to the mix.
•Serve with arepa or fresh bread to soak up all the delicious flavors.
•The dish tastes even better when each component maintains its texture - crispy edges on the rice, creamy beans, and a runny egg yolk.
