Bandeja Paisa | FoodieAtlas

Ingredients

For the Rice and Beans:
2 cups white rice
1 cup red beans (or black beans), soaked overnight
1/2 cup diced onions
2 cloves garlic, minced
1/2 cup pork belly, diced
1 bay leaf
Salt and pepper to taste
For the Ground Beef:
1 lb ground beef
1 tablespoon vegetable oil
1/2 cup onions, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground oregano
Salt and pepper to taste
For the Chicharrón (Pork Cracklings):
1 lb pork belly with skin
Salt to taste
1-2 cups water (for boiling)
For the Additional Toppings:
4 plantains, peeled and sliced
4 eggs
1 avocado, sliced
1 lime, cut into wedges
1 bunch cilantro, chopped

Instructions

Prepare the Rice and Beans

Cook the soaked beans in a large pot with enough water to cover them. Add diced onions, garlic, pork belly, bay leaf, salt, and pepper. Simmer until beans are tender (about 1-1.5 hours).

In a separate pot, cook the rice according to package instructions.

Cook the Ground Beef

Heat vegetable oil in a skillet over medium heat.

Add onions and garlic, and cook until translucent.

Add ground beef, cumin, paprika, oregano, salt, and pepper. Cook until beef is browned and fully cooked.

Prepare the Chicharrón

Cut the pork belly into chunks, and boil in a pot of water with a pinch of salt until tender (about 1-1.5 hours).

Remove the pork belly from the pot, and let it cool slightly.

Cut the pork belly into smaller pieces, and fry in a hot pan or deep fryer until crispy and golden brown.

Cook the Plantains

Heat oil in a skillet over medium heat.

Fry plantain slices until golden brown on each side. Remove and drain on paper towels.

Cook the Eggs

Fry or scramble the eggs according to your preference.

Assemble the Bandeja Paisa

On a large plate, arrange a portion of rice, beans, ground beef, chicharrón, plantains, and a fried egg.

Add slices of avocado on the side.

Garnish with chopped cilantro and lime wedges.