Bandeja Paisa

Beans, rice, beef, crisp pork, plantain and egg make a generous plate for sharing.

Colombia · Main Dishes · 70 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 25 / 45 / 70 min · 4 · Colombia

This smaller home-style bandeja starts with cooked beans, cooked rice and ready-to-eat chicharrón. Make hogao first, then divide it between beans and beef. Keep each component separate until plating.

Ingredients

• 600 g cooked red beans; 200 ml bean broth
• 600 g cooked rice; 400 g ground beef
• 200 g ready-cooked pork cracklings
• 1 onion and 2 tomatoes, chopped; 2 garlic cloves
• 2 ripe plantains; 4 eggs; 1 avocado
• 5 tbsp oil, divided; 1/2 tsp cumin; 1 tsp salt, divided

Instructions

1. Cook onion, tomato and minced garlic in 1 tablespoon oil over medium heat for 10 minutes until soft to make hogao. Add half the hogao and 1/2 teaspoon salt to the cooked beans with their broth; simmer 15 minutes.
2. Brown beef in 1 tablespoon oil, breaking it into small pieces. Add remaining hogao, cumin and the other 1/2 teaspoon salt; cook until no pink remains and the beef reaches 71°C.
3. Peel and slice ripe plantains diagonally. Fry in 2 tablespoons oil over medium heat, 3–4 minutes per side until golden. Use the last tablespoon oil to fry the eggs until set; warm cracklings according to their package.
4. Reheat rice until steaming. Arrange everything on plates with sliced avocado; serve beans and beef hot.

Cook's Tips

• This home version uses cooked beans and purchased cracklings. Start dry beans a day ahead if using them.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.