Bandeja Paisa is probably the most internationally popular traditional Colombian dish. Although it is a calorie bomb, it is nearly impossible to resist.
The ingredients used in the making of this dish vary from region to region, but it consists of beans and bacon, white rice, meat, and pork rind. It can also be accompanied by additional compliments like avocado, plantain, chorizo, arepa, and sunny side up egg. Even the basic ingredients introduce different presentations: In some places, Bandeja Paisa is served with grilled meat, although I prefer this with meat to the ‘dust’ (Like ground beef). Plantains can be salty, using patacones, or sweet, like strips of ripe plantain.
- 1 lb. red beans
- 2 green plantains
- 1 cup of peeled tomato cut into cubes
- ½ cup shredded white onion
- 1 tbsp. butter
- 1 lb. bacon
- 1 lb. beef
- 1 cup white rice
- 1 ripe plantain
- Chorizos (1 per portion)
- Eggs (1 per portion)
- Soak the beans since the night before.
- In one pressure cooker, fry the tomatoes, butter, and onion. This kind of frying is known as hogao in Colombia.
- Add the beans that soaked overnight.
- Cut the middle of the bacon into cubes, same with the plantains.
- Put the beans at medium heat while the bacon and plantain cubes are being added.
- Apply lid and cook until the ingredients get soft.
- For the pork rind, get the leftover bacon and add salt and slice into strips, creating superficial incisions in the greasiest parts. Bake the strips until they are golden-brown and finish frying them in the grease they lost in the oven. They should end up crispy.
- For the meat to the ‘dust’, season the meat with salt and pepper and pan-fry it. Later, cut it into pieces and put it in the blender until it meets the expectations of its name: Dust.
- The rest of the accompaniments should be prepared while the beans cook. Cook the white rice, prep the arepas, cook the eggs, the slices of ripe plantain, and the chorizo.