Bandeja Paisa is just that, a culinary feast that combines the best of Colombian gastronomy in a single plate. Originating from the region of Antioquia, this delicacy is a reflection of the area's cultural and agricultural wealth, and is the perfect dish for those who wish to immerse themselves in the authentic Colombian culinary experience.
With a harmonious blend of typical ingredients such as beans, rice, ground meat, pork rinds, egg, avocado, ripe plantain, and arepa, the Bandeja Paisa offers a burst of flavors that satisfy even the most demanding palate.
Bandeja paisa is one of the most traditional dishes of Antioquia thanks to its flavor and large proportions when serving, which is why it has become famous and highly sought after.
Preparing a delicious Bandeja Paisa at home is very possible, and in today's recipe, we want to show you. Cook and delight in the final result, you and your entire family will love it.
Differences with other recipes
We know our typical Colombian recipe perfectly, which is why we know how to prepare a perfect Bandeja Paisa.
The fair and necessary ingredients that make up the Bandeja Paisa is what we use in this recipe.
We make this recipe something simple but delicious, full of flavor, go ahead and prepare it.
What is Bandeja Paisa?
Bandeja Paisa is characterized by being one of the most representative dishes of Colombia, and is considered as the emblem of Antioquian gastronomy, as it is typical of that region.
Its main and most outstanding feature is the abundance of this dish, both in quantity and variety, which is why it can only be served in large plates called trays, hence its name... Bandeja Paisa.
How to make Bandeja Paisa?
To start, soak the beans overnight. Finely chop the onions, garlic, and tomatoes and sauté them in a little oil for about 5 to 7 minutes over medium heat. In a pressure cooker, put the beans with the soaking water, and add more if necessary, let it whistle for about 20 minutes, then add half of the hogao (sautéed mix of onions, garlic, and tomatoes), the peeled and chopped green plantain and the grated carrot.
Let it whistle for about 20 to 25 minutes, remove from heat and set aside. Meanwhile, prepare the rice, in 2 and a half cups of water for a cup of rice, add salt and oil, cook over high heat until the water dries up, lower the heat and cook for 15 more minutes. Sauté the ground meat in a little oil, salt, pepper, and the rest of the hogao you had prepared. When it is ready, remove and set aside.
In a frying pan, fry the pork rinds and chorizos in their own oil until they are crispy and golden. Make slices of ripe plantain and fry them in oil until they are ready and remove them. In a saucepan with a little butter, fry the eggs one by one and set aside.
Now to serve, use the largest plate you have at home, and there put a portion of rice, a portion of beans, a portion of ground meat, a portion of pork rinds, a fried egg, and a ripe slice. And voila, you can now enjoy a delicious Bandeja Paisa.
What to accompany it with?
Many people accompany this recipe with corn arepa, a portion of avocado, and patacones... Yes, incredibly this is a dish that can carry all these ingredients. It can also be accompanied by a cold lemonade.
Tips and recommendations
If you have leftover ingredients from the preparation, don't worry, luckily you can prepare the famous reheated dish.
You must cook the beans very well so they are soft, many times the type of bean varies the cooking time, some can be ready in less than 20 minutes, and others may take longer.
My best advice for this recipe
This is a recipe that must be done with time, as it has many ingredients to prepare, so you should do it carefully, so as not to burn or spoil the preparation.
Prepare all the ingredients and when they are ready, cover them so they don't cool down quickly… Once they are all ready, you can start to serve.
Bean casserole: a recipe with similar ingredients, but with a different presentation, try it.
Ranchero beans: prepare some beans with a ranchero touch, you'll love it.
Green plantain tortillas: trying new recipes and varying our menu is one of the things that are most enjoyed.
- 1½ cups of red beans.
- 1 lb of pork rind.
- 1½ lb of ground beef.
- 3 sausages.
- 3 eggs.
- 1 cup of rice.
- 1 large ripe plantain.
- 3 large spring onion stalks.
- 3 ripe tomatoes.
- ½ a head of onion.
- 1 garlic clove.
- ½ a carrot.
- 1 green plantain.
- Salt and pepper to taste.
- Soak the beans overnight.
- Finely chop the onions, garlic, and tomatoes and sauté them in a little oil for about 5 to 7 minutes over medium heat, stirring to prevent burning.
- In a pressure cooker, put the beans with the soaking water, add more water if necessary, let it whistle for about 20 minutes, release the air, remove the lid carefully.
- Add half of the sautéed mixture (hogao), the peeled and diced green plantain, and the grated carrot.
- Let them whistle for about 20 to 25 minutes, remove from the heat and set aside.
- Prepare the rice, with 2 and a half cups of water for one cup of rice, with salt and oil, let it cook over high heat until the water dries up, reduce the heat and let it cook for 15 more minutes.
- Sauté the ground beef in a little oil, salt, pepper, and the rest of the sautéed mixture (hogao) that you had prepared. When it's ready, remove and set aside.
- In a pan, fry the pork rinds and sausages in their own oil until they are crispy and golden.
- Slice the ripe plantain and fry them in oil until they're ready, then remove them.
- In a pan with a bit of butter, fry the eggs one by one and set aside.
- Now it's time to serve, use the largest plate, and there put a portion of rice, a portion of beans, a portion of ground beef, a portion of pork rind, a fried egg, and a ripe plantain slice. And it's ready.