Colombian Main

Bandeja Paisa

Bandeja Paisa is Antioquia’s famous abundant platter of beans, rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Colombian food
45 minsPrep time
1 hr 50 minsCook time
Serves 4Servings
HardDifficulty
Bandeja Paisa
About this dish

Bandeja Paisa: the story on the plate

Bandeja Paisa is a Colombian main with a clear sense of place. Bandeja paisa is strongly associated with Antioquia and the coffee-growing region. It evolved from hearty rural meals intended to sustain labourers and became one of Colombia’s most internationally recognised dishes. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Bandeja paisa is strongly associated with Antioquia and the coffee-growing region. It evolved from hearty rural meals intended to sustain labourers and became one of Colombia’s most internationally recognised dishes.

Why it is famous

The dish is a statement of abundance and regional identity rather than minimalist balance; each component remains distinct on the platter.

Cultural significance

The dish is a statement of abundance and regional identity rather than minimalist balance; each component remains distinct on the platter.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

1180Calories
58gProtein
112gCarbs
55gFat
Ingredients

What you need

  • 350 dried red beans, soaked overnight
  • 500 pork belly, skin scored
  • 4 Colombian chorizo
  • 400 beef mince
  • 300 white rice
  • 2 ripe plantains, sliced lengthways
  • 4 eggs
  • 4 small white arepas
  • 2 avocado, quartered
  • 250 tomatoes, for hogao
  • 120 Spring onions, for hogao
  • 10 Garlic
  • 1 ground cumin
  • 40 neutral oil
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Simmer the soaked beans in fresh water until almost tender, about 75 minutes. Make hogao by slowly cooking spring onion, tomato and garlic; stir half into the beans and simmer another 15 minutes until creamy and well seasoned.
  2. For chicharrón, place scored pork belly skin-side down in a heavy pan with 100 ml water. Cook until the water evaporates and fat renders, then turn and fry in its own fat until the skin is blistered and the meat browned.
  3. Cook the rice separately until fluffy. Brown the beef mince with cumin and a few spoonfuls of hogao until savoury and fairly dry rather than saucy.
  4. Grill or pan-fry the chorizos until cooked through. Fry the plantain slices in a little rendered pork fat or neutral oil until deeply caramelised. Warm the arepas.
  5. Fry the eggs sunny-side up, keeping the yolks soft. Slice the avocado only just before plating so it stays fresh.
  6. Build each bandeja generously: beans and rice first, then beef, chicharrón, chorizo, plantain, egg, arepa and avocado. Serve extra hogao at the side rather than pouring it over everything.
Cook smarter

Tips, storage and serving advice

Shopping tips

Choose pre-cooked maize flour labelled for arepas/empanadas, firm green plantains for savoury dishes and very ripe black-speckled plantains for sweets. Fresh coriander and good avocados make a noticeable difference. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Bandeja Paisa, prioritise fresh or properly stored versions of dried red beans, pork belly, Colombian chorizo, beef mince; speciality seasonings should smell vivid rather than stale.

Common mistakes

Trying to finish every component simultaneously causes chaos; under-rendered pork belly gives rubbery skin; watery beans spread across the plate.

Chef’s tips

Treat it as a coordinated menu, not one recipe: prepare beans and hogao first, keep cooked components warm, and fry egg and plantain last.

How to know it is cooked

Beans are creamy, chicharrón skin is crisp, meats are cooked through and hot, and rice remains separate-grained.

Plating advice

Use the largest plate you have and keep components in clear sections rather than stacking them.

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