Ultimate Hearty Colombian Bandeja Paisa Platter Recipe for Perfect Family Meals

Let me tell you, the aroma of sizzling chorizo mingling with the earthy richness of slow-cooked red beans is enough to make anyone’s mouth water. The first time I prepared the Ultimate Hearty Colombian Bandeja Paisa Platter, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my abuela would tell tales of this iconic dish from the Antioquia region, packed with flavors that felt like a warm embrace.

I stumbled upon this recipe on a rainy weekend when I wanted something comforting yet bold, and boy, did it deliver. My family couldn’t stop sneaking bites off the platter while it cooled—honestly, I can’t really blame them. Let’s face it, this Ultimate Hearty Colombian Bandeja Paisa Platter is dangerously easy to make and offers pure, nostalgic comfort that brightens up any family dinner or weekend feast. Whether you’re looking to impress at a potluck or simply want a sweet treat for your taste buds, this platter ticks all the boxes.

After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This dish feels like a warm hug on a plate, and you’re going to want to bookmark this one for those cozy, satisfying meals that linger in your memory.

Why You’ll Love This Recipe

From my kitchen to yours, this Ultimate Hearty Colombian Bandeja Paisa Platter has been perfected through countless trials, family feedback, and a genuine love for bold flavors. Here’s why this recipe stands out:

• Quick & Easy: Comes together in about 1 hour 30 minutes, perfect for weekend cooking sessions or special family dinners.
• Simple Ingredients: No fancy grocery trips needed; most ingredients are pantry staples or easily found at local markets.
• Perfect for Family Meals: Great for sharing and impressing guests with authentic Colombian flavors.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its balanced mix of savory and hearty components.
• Unbelievably Delicious: The combo of crispy pork belly, fragrant rice, and sweet plantains offers next-level comfort food that warms the soul.

This isn’t just another Latin American dish—it’s the best version of Bandeja Paisa you’ll find. The little tricks, like marinating the pork belly for extra depth or frying the arepas to golden perfection, make all the difference. Honestly, this recipe isn’t just good; it’s the kind that makes you close your eyes after the first bite, savoring every mouthful. It’s comfort food reimagined—authentic, hearty, but without the fuss. Whether you’re impressing guests or feeding your family, this platter turns simple ingredients into an unforgettable meal.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that combine to deliver bold flavor and satisfying texture without a ton of fuss. Most are pantry staples or easy to find at your local grocery store or Latin market.

• For the Beans and Rice:
  • 1 cup dried red kidney beans (soaked overnight for best results)
  • 2 cups long-grain white rice
  • 4 cups water or low-sodium chicken broth (adds more flavor to rice)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin (warm, earthy touch)
  • Salt and pepper, to taste
• For the Meats:
  • 1 lb pork belly, skin on, cut into chunks (the star of the dish; I recommend fresh, locally sourced pork)
  • 1/2 lb ground beef (lean but not too dry)
  • 2 chorizo sausages (spicy and smoky, look for Colombian or Spanish style)
• Additional Components:
  • 2 ripe plantains, peeled and sliced (adds natural sweetness)
  • 4 small arepas (corn cakes), store-bought or homemade
  • 4 large eggs (for frying sunny-side up)
  • 1 avocado, sliced (for garnish and creaminess)
  • Fresh cilantro, chopped (optional, for freshness)
• For Seasoning and Flavor:
  • 2 tbsp vegetable oil or lard (traditional, but vegetable oil works too)
  • 1 tsp smoked paprika (adds depth to meat)
  • 1 lime, cut into wedges (to brighten up the flavors)

If you want a gluten-free twist, the arepas are naturally gluten-free, and you can substitute the rice with cauliflower rice for a low-carb option. For dairy-free needs, skip the butter in arepas or use coconut oil. I’ve found that choosing firm, fresh pork belly and ripe but not overly soft plantains makes a huge difference in texture and taste.

Equipment Needed

• Large heavy-bottomed pot or Dutch oven (for cooking beans and rice)
• Cast iron skillet or heavy frying pan (for frying pork belly, chorizo, and eggs)
• Medium saucepan (optional, for warming arepas)
• Slotted spoon (to remove beans and pork from cooking liquid)
• Sharp chef’s knife (to cut meat and plantains cleanly)
• Cutting board
• Mixing bowls

If you don’t have a cast iron skillet, a non-stick frying pan works fine, but the pork belly crisps up best in cast iron. For budget-friendly options, any sturdy pan with a thick base will do the trick. I always recommend keeping your knives sharp—it makes chopping the pork belly and slicing plantains much safer and easier!

Preparation Method

1. Prepare the Beans: Drain the soaked kidney beans and place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer gently for 1 to 1 1/2 hours until tender. Add salt in the last 15 minutes of cooking. (Pro tip: Check occasionally to keep water level consistent.)
2. Cook the Rice: Rinse the rice under cold water until clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add half the chopped onions and 1 clove minced garlic; sauté until fragrant (about 2 minutes). Add rice and stir to coat. Pour in 4 cups chicken broth or water, add a pinch of salt, and bring to a boil. Cover, reduce heat to low, and simmer for 18 minutes. Let it rest covered for 5 minutes before fluffing with a fork.
3. Prepare the Pork Belly: While beans and rice cook, heat 1 tbsp vegetable oil in a cast iron skillet over medium-high heat. Add pork belly chunks, skin side down, and cook until crispy and golden (about 10 minutes per side). Season with salt, pepper, and smoked paprika. Reduce heat to medium and cook through, about 15 more minutes. Remove from pan and keep warm.
4. Cook the Chorizo and Ground Beef: In the same skillet with pork drippings, add chorizo sausages whole and cook until browned and cooked through, about 8 minutes. Remove and slice if desired. Add ground beef, chopped onions, remaining garlic, and cumin. Cook, breaking up meat, for about 7 minutes until browned and fragrant. Season with salt and pepper.
5. Fry the Plantains: In a separate frying pan, heat 2 tbsp vegetable oil over medium heat. Add plantain slices and fry for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
6. Prepare the Arepas: Warm arepas in a skillet or oven until lightly crisp outside and soft inside (about 3-5 minutes).
7. Fry the Eggs: In a small pan, fry eggs sunny-side up until whites are set but yolks remain runny (about 2-3 minutes). Season lightly with salt.
8. Assemble the Platter: On a large plate, arrange a scoop of rice, a scoop of beans, pork belly chunks, sliced chorizo, ground beef, fried plantains, arepas, and a fried egg. Garnish with sliced avocado, fresh cilantro, and lime wedges.

Keep an eye on the pork belly’s skin crispiness—too low heat and it won’t crisp, too high and it burns fast. Trust your nose and eyes: you want that golden crackling sound and smell. The beans should be soft but not mushy, with liquid thick enough to coat the rice.

Cooking Tips & Techniques

When it comes to mastering the Ultimate Hearty Colombian Bandeja Paisa Platter, a few key tips make a big difference:

• Soak Your Beans Overnight: This cuts down cooking time and helps beans cook evenly. No soaking? Use canned red kidney beans but rinse well to reduce sodium.
• Crisp Pork Belly Like a Pro: Pat the skin dry before cooking and don’t overcrowd the pan—this lets the fat render out and skin to crisp up beautifully.
• Layer Flavors: Sauté onions and garlic before adding rice or meat to build that deep, aromatic base you can smell from across the kitchen.
• Don’t Rush the Plantains: Fry them slowly on medium heat so they caramelize, not burn. The natural sugars need time to develop.
• Timing Is Everything: Start beans first (they take longest), then prep meats and sides. This multitasking approach means everything finishes hot and fresh.
• Use Fresh Ingredients: Fresh garlic, ripe plantains, and quality pork belly make all the difference in flavor and texture.

One time, I tried rushing the pork belly on high heat and ended up with burnt edges and chewy meat—lesson learned! Slow and steady wins with this dish.

Variations & Adaptations

While the Ultimate Hearty Colombian Bandeja Paisa Platter is traditionally rich and filling, there are fun ways to customize it:

• Vegetarian Version: Swap pork and beef for grilled portobello mushrooms, black beans, and smoked tofu. Use vegetable broth for rice and beans.
• Spicy Twist: Add chopped jalapeños to the ground beef or sprinkle hot sauce over the platter for some heat.
• Low-Carb Adaptation: Replace rice with cauliflower rice and skip the arepas. Use grilled vegetables instead of fried plantains or swap for roasted sweet potatoes.
• Seasonal Touch: In summer, swap fried plantains for fresh mango slices or grilled corn.
• Personal Favorite Variation: I like to add a drizzle of aji sauce (a Colombian spicy herb sauce) on top for an herby, zingy finish that wakes up the whole platter.

Serving & Storage Suggestions

This platter shines served hot and fresh for maximum flavor and texture. The crispy pork belly and golden arepas lose their charm if left to cool too long.

Serve it alongside a simple green salad or pickled onions to cut through the richness. A cold Colombian beer or fresh limeade pairs beautifully with this hearty meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep components separate if possible—beans and rice together, meats wrapped separately—to preserve texture.

When reheating, warm the pork belly and meats gently in a skillet to regain crispiness. Microwave the rice and beans with a splash of water to keep them moist. Avoid reheating plantains in the microwave; they crisp up better in a toaster oven or skillet.

Flavors tend to deepen overnight, so sometimes the next-day leftovers taste even better, especially the beans and rice.

Nutritional Information & Benefits

The Ultimate Hearty Colombian Bandeja Paisa Platter offers a balanced mix of protein, carbs, and healthy fats. A typical serving contains approximately:

Component	Estimated Amount
Calories	850-950 kcal
Protein	45-50 g
Carbohydrates	70-80 g
Fat	30-35 g

Key ingredients like kidney beans provide fiber and plant-based protein, while pork belly offers rich, satisfying fats and essential B vitamins. Plantains contribute potassium and natural sweetness, and avocado adds heart-healthy monounsaturated fats.

This dish is naturally gluten-free when using traditional arepas and is filling enough to keep you satisfied for hours. If you’re watching carbs, simply swap rice for cauliflower rice and limit fried plantains.

Conclusion

If you’re after a meal that’s bursting with bold flavors, hearty textures, and a bit of soul, the Ultimate Hearty Colombian Bandeja Paisa Platter is absolutely worth your time. It’s flexible enough to customize yet stays true to its roots—a dish that brings people together and leaves them smiling with full bellies.

I love this recipe because it connects me to my family’s heritage while being simple enough to make on a lazy weekend. Honestly, it’s one of those plates that feels like home no matter where you are.

Give it a try, tweak it to your taste, and don’t forget to share your version with me—I’d love to hear how your family enjoys this feast! Happy cooking!

FAQs

What is Bandeja Paisa?

Bandeja Paisa is a traditional Colombian platter from the Antioquia region, known for its generous portions of rice, beans, pork belly, chorizo, plantains, arepas, and eggs.

Can I make Bandeja Paisa ahead of time?

You can prepare components like beans, rice, and meats a day ahead, but it’s best to fry plantains and eggs fresh before serving for optimal taste and texture.

Is Bandeja Paisa gluten-free?

Yes, when using traditional corn arepas and natural ingredients, the dish is naturally gluten-free.

How do I get the pork belly crispy?

Pat the pork skin dry before cooking, cook over medium-high heat without crowding the pan, and let the fat render slowly to get that perfect crisp.

Can I substitute any ingredients?

Absolutely! You can swap meats for vegetarian options, use cauliflower rice for low-carb, or adjust spices to suit your preferences.

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