Bandeja Paisa (Paisa Platter)

Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called “Paisas” and the area where I was born and raised. Bandeja paisa is something I’ve eaten all of my life and if I have to choose my last meal on this earth, this is the one. Tradionally, Bandeja paisa includes beans, white rice, chicharrón, carne en polvo, chorizo, fried egg, ripe plantain, avocado and arepa, but you can substitute the powdered beef for grilled beef or pork. I usually make the beans and powdered beef the day before to make it easier. Other Popular and All-Time Favorite Traditional Colombian Dishes: Empanadas Colombianas (Colombian Empanadas), Sancocho de Gallina (Chicken Sancocho),Ajiaco Bogotano (Chichen and Potato Soup), Pandebono (Cheese Bread), Buñuelos(Cheese Balls) and Arepas Rellenas de Queso.
Cook Time2 hrs
Total Time2 hrs
Course: Main Course
Cuisine: Colombian, Latin American
Servings: 4 people

Ingredients

Paisa Pinto Beans (Frijoles Paisas)

  • 3 cups cranberry or pinto beans
  • ½ pound pork hocks
  • 6 cups water
  • 1 cup carrots shredded
  • ½ teaspoon salt
  • ½ green plantain cut into ¼- inch
  • 1 tablespoon onions chopped
  • 2 cups tomatoes diced
  • ¼ cup scallions chopped
  • 3 tablespoon vegetable oil
  • ¼ tablespoon salt
  • 1 clove garlic minced
  • ¼ cup cilantro chopped
  • ¼ teaspoon ground cumin

White Rice (Arroz Blanco)

  • 2 cups long grain white rice rinsed
  • 3/12 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil

Powdered Beef (Carne en Polvo)

  • 1 pound flank steak
  • 5 cups water
  • 2 cloves garlic crushed
  • 2 Scallions chopped
  • cup ½chopped onion
  • teaspoon ½ground cumin
  • Salt
  • Pepper

Hogao (Colombian Creole Sauce)

  • 3 tablespoon vegetable oil
  • 1 cup scallions chopped
  • 2 cup tomatoes chopped
  • 1 clove garlic minced
  • t teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Bandeja Paisa (Paisa Platter)

  • 4 Fried Pork Belly Chicharrones
  • 4 Cooked Chorizos
  • 4 Fried eggs sunny side up
  • 4 baked plantainsor Tajadas de Plátano
  • Lime and Avocado for Serving

Instructions

Paisa Pinto Beans (Frijoles Paisas)

  • Regular Pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
  • When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
  • When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
  • Directions for the slow cooker, use the same ingredients except use just 4 cups water instead of 6.
  • Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
  • Follow step 2 in the regular pot recipe.
  • Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

Arroz Blanco (Colombian-Style White Rice)

  • In a medium pot, place the rice and add the water, oil and salt.
  • Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

Colombian- Style Powdered Beef (Carne en Polvo)

  • Place the flank steak in a plastic bag and add the garlic, scallions, onion cumin, salt and pepper. Refrigerate for about to 2 hours.
  • Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.
  • In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cook the beef for about 1 hour or until the beef is cooked.
  • Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency as indicated in the picture.

Hogao (Colombian Creole Sauce)

  • Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
  • Reduce the heat to low, add the salt and , cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Bandeja Paisa (Paisa Platter)

  • Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
  • When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones.
  • Cook the white rice and plantains.
  • Fry the eggs and chorizos.
  • To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.
  • Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!

Author: Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.