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.

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.

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.

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.

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!