Bandeja Paisa

Name: Bandeja Paisa
Prep time: 2 h
Cook time: 4 h
Total time: 6 h
Yield: 6 people
Ingredients: 9 oz dried red beans; 10 oz pig's trotters; ½ green plantain; 1 large carrot; ½ cup salsa de aliños; ½ teaspoon ground cumin; 1¼ quarts water; 4 tablespoons fresh cilantro; ½ cup hogao salsa; salt; pepper; 10 oz long grain white rice; salt; 1 lb beef shank; 1¼ quarts water; 3 cloves garlic; 2 green onions; 1 small onion; ½ teaspoon ground cumin; salt; pepper; 6 chorizos; 1 quart water; 6 eggs; 3 tablespoons olive oil; 3 ripe plantains; vegetable oil; 1 cup precooked white corn flour; 1 cup lukewarm water; 3 tablespoons melted butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs
Cook Time
4 hrs
Rest Time
2 hrs
Total Time
6 hrs
Servings
6 people
Calories
1092 kcal
Course
Main Course
Cuisine
Colombian

Bandeja Paisa

Erin Shaw

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Bandeja paisa is a popular Colombian meal made from beans cooked with pork, white rice, carne molida, chicharrón, fried egg, plantain, chorizo, arepa, hogao, morcilla and avocado.

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Ingredients

Servings

For the Antioqueño beans

9 oz dried red beans (ideally bola roja) or pinto, previously soaked for 8 hours
10 oz pig's trotters , sliced
½ green plantain , peeled and diced
1 large carrot , peeled and cut into chunks
½ cup salsa de aliños (Colombian condiment)
½ teaspoon ground cumin
1¼ quarts water , or more if necessary
4 tablespoons fresh cilantro , chopped
½ cup hogao salsa (Colombian Creole sauce)
salt
pepper

For the white rice

10 oz long grain white rice
salt

For the minced meat

1 lb beef shank (or brisket)
1¼ quarts water
3 cloves garlic , crushed
2 green onions , chopped
1 small onion , finely chopped
½ teaspoon ground cumin
salt
pepper

For the cocido chorizo

6 chorizos
1 quart water

For the fried eggs

6 eggs
3 tablespoons olive oil

For the plátano maduro

3 ripe plantains
vegetable oil (for frying)

For the arepas

1 cup precooked white corn flour (pan)
1 cup lukewarm water (at 97 F /36°C)
3 tablespoons melted butter , warmed
¼ teaspoon salt
1 tablespoon Butter for cooking

For the chicharrones

See our recipe here

To serve

6 morcillas (Spanish blood sausage), fried or grilled
3 avocados (½ per person)
6 arepas

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Instructions

Prepare the beans, hogao and minced meat the day before and store them in the refrigerator.

Antioqueño beans

Drain the beans and pour them into a Dutch oven with the pieces of pig's trotters. Add water and bring to a boil over medium / high heat.
As soon as it comes to a boil, reduce the heat and simmer over low heat, uncovered, for 20 minutes.
Add the plantain, carrot, salsa de aliños, and cumin and mix well.
Cover and cook for 1 hour over low heat.
Add the hogao salsa and fresh cilantro. Season with salt, pepper and mix.
Cover and cook again for 15 minutes, or until the beans are tender.
Remove the pig's trotters from the pot and set aside until cool enough to handle. Discard the skin and bones of the pig's trotters and cut the meat into pieces. Reserve.
Remove the carrots, blend with 1 ladle of the cooking liquid until a velvety consistency is obtained. Pour this mixture into the pot.

Minced meat

Place the meat in a salad bowl, add the garlic, fresh onions, cumin, onion, salt and pepper. Mix well.
Cover the bowl with cling film and refrigerate for 2 hours.
In a saucepan, place the chilled meat and pour the water over it. Bring to a boil over medium / high heat.
Reduce the heat, cover and cook over medium / low heat for 1 hour.
Drain the meat, and let cool.
Cut the meat into pieces and chop in a food processor or chopper until it has a minced consistency.

White rice

Cook the white rice according to the instructions on the pack.

Cocido chorizo

Place the chorizos in a saucepan.
Add water and cook over medium heat for 15 minutes.

Fried eggs

Over medium heat, heat olive oil in a large skillet.
Crack the eggs into the pan and cook until the desired doneness.

Plátano maduro

Cut the plantains in half lengthwise.
Heat a large quantity of oil in a pan and bring it to 350 F (180°C).
Place the plantains in the hot oil and fry on each side until golden brown.

Arepas

Place the precooked corn flour and salt into a large bowl.
While mixing by hand, pour in the water very gradually.
Add the butter.
Add a quarter of the amount of cheese and knead for 15 minutes to obtain a slightly sticky dough. If the texture is not good, add more flour or water until the dough is smooth and slightly sticky.
Add water if the dough is brittle, or flour if it is too sticky.
On a work surface, divide the dough into 6 equal pieces and roll them out.
Flatten each one with the palm of your hand to form a pancake about ¼ inch (5mm) thick.
Heat the butter in a frying pan or on an electric hotplate.
Brown the 6 patties over medium heat, turning regularly for 5 minutes.