Antioquian Platter (Bandeja Paisa)
Bandeja paisa Say it: ban-DEH-hah PIE-sah
Bandeja paisa is Colombia’s generous Antioquian platter, a full meal built around creamy beans, white rice and pork in several forms. It is eaten for lunch, especially on weekends and holidays, and arrives with chicharrón, chorizo, morcilla, ground beef, a fried egg, sweet plantain, arepa and avocado. The flavors are savory, smoky and comforting, with hogao and lime adding freshness. It is less a single dish than a carefully composed feast, and every component is meant to be mixed on the plate.
Antioquian Platter (Bandeja Paisa)
Bandeja paisa
Pronounced ban-DEH-hah PIE-sah
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beans
Hogao
Rice
Carne en polvo
Chicharrón
Sausages and eggs
Arepas
To serve
Method
In a large pot, combine the drained beans, 8 cups (2 L) water, cubed pork belly, carrot, 1/2 cup (75 g) onion, 2 garlic cloves and 1 tsp (5 g) salt. Bring to a boil, then lower the heat and simmer, partly covered, for 1 to 1 1/2 hours, until the beans are tender and the liquid has thickened; add a splash of hot water if they look dry.
For the hogao, heat 2 tbsp (30 ml) oil in a skillet over medium heat and cook 1/2 cup (75 g) onion, scallions and 2 garlic cloves for 3 minutes, until softened. Add tomato, cumin and 1/2 tsp (3 g) salt and simmer 8-10 minutes, until thick and jammy. Stir half into the beans during the last 10 minutes and keep the rest warm.
Rinse rice until the water runs mostly clear. Combine with 2 1/2 cups (600 ml) water, 1 tbsp (15 ml) oil and 1/2 tsp (3 g) salt in a saucepan; bring to a boil, cover, and cook over low heat 18 minutes, until the water is absorbed and the rice is tender. Let stand 5 minutes, then fluff.
Heat 1 tbsp (15 ml) oil in a wide skillet and add ground beef, 1/2 cup (75 g) onion, chopped tomato, garlic, cumin and 1/2 tsp (3 g) salt. Cook over medium-high heat 8-10 minutes, breaking up the meat, until browned, dry and crumbly.
Put pork belly pieces in a skillet with 2 cups (480 ml) water and 1 tsp (5 g) salt. Simmer over medium heat 30 minutes, until the water evaporates and the pork is tender. Add 1 cup (240 ml) oil and fry over medium-high heat 8-10 minutes, turning, until golden and the skin is crisp and puffed; drain.
Mix masarepa, 2 1/2 cups (600 ml) warm water and 1 tsp (5 g) salt in a bowl; rest 5 minutes. Shape into 8 small 1/2-inch (1 cm) thick arepas. Brush a griddle with 1 tbsp (15 ml) oil and cook arepas 4-5 minutes per side, until golden and crusty.
Heat 1 cup (240 ml) oil in a deep skillet and fry plantain slices 2-3 minutes per side, until golden and tender; drain. In another skillet with 2 tbsp (30 ml) oil, brown chorizo and morcilla 8-10 minutes, until cooked through and browned; keep warm. Fry eggs in the same skillet until the whites are set and the edges crisp but the yolks are still runny.
Arrange rice, beans, carne en polvo, chicharrón, chorizo, morcilla, arepa, plantains and fried egg on four plates. Add avocado slices, a spoonful of reserved hogao and lime wedges; serve immediately.
Regional variants
Some cooks use thin grilled steak instead of ground beef, and morcilla is sometimes left out; outside Antioquia, a small lettuce and tomato salad may be added to the platter.
Cook's notes
- Soak the beans overnight; if you are short on time, boil them 2 minutes, cover and let stand 1 hour before cooking.
- Simmer the chicharrón in water before frying so the meat stays juicy and the skin puffs and crisps.
- Fry the eggs and plantains just before serving so they stay hot and crisp.
Serve with
Serve with extra hogao, lime wedges and a cold fruit soda or agua panela.
Make ahead and storage
Beans, hogao, rice, beef and sausages can be refrigerated up to 2 days; reheat gently and cook arepas, plantains and eggs just before serving.
