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Ultimate Hearty Colombian Bandeja Paisa Platter Recipe for Perfect Family Meals

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A comforting and bold Colombian platter featuring crispy pork belly, red beans, rice, chorizo, plantains, arepas, and fried eggs. Perfect for family meals and gatherings.

Ingredients

Scale
  • 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
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 lb pork belly, skin on, cut into chunks
  • 1/2 lb ground beef
  • 2 chorizo sausages
  • 2 ripe plantains, peeled and sliced
  • 4 small arepas (corn cakes), store-bought or homemade
  • 4 large eggs
  • 1 avocado, sliced
  • Fresh cilantro, chopped (optional)
  • 2 tbsp vegetable oil or lard
  • 1 tsp smoked paprika
  • 1 lime, cut into wedges

Instructions

  1. 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.
  2. 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. 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. 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. 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. Warm arepas in a skillet or oven until lightly crisp outside and soft inside (about 3-5 minutes).
  7. 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. 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.

Notes

Soak beans overnight to reduce cooking time. Pat pork belly skin dry and cook over medium-high heat without overcrowding to achieve crispy skin. Fry plantains slowly to caramelize sugars. Start beans first as they take longest to cook. Use fresh ingredients for best flavor. For gluten-free, use traditional corn arepas. For dairy-free, skip butter or use coconut oil in arepas.

Nutrition

Keywords: Bandeja Paisa, Colombian recipe, pork belly, chorizo, plantains, arepas, family meal, hearty platter, Latin American food

Find it online: https://junomeals.com/ultimate-hearty-colombian-bandeja-paisa-platter-recipe-for-perfect-family-meals/