Bandeja Paisa Recipe – Traditional Colombian Platter
This Bandeja Paisa recipe brings Colombia’s most iconic meal to your table. Originating in the Antioquia region, Bandeja Paisa is a generous platter filled with beans, rice, grilled meats, fried plantain, chicharrón (crispy pork belly), avocado, and a fried egg. It’s hearty, colorful, and perfect for a weekend feast or special family gathering.
Ingredients (serves 4–6)
Beans and Rice
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2 cups (400 g) dried red beans (or 3 cups cooked)
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1 bay leaf
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2 cups (400 g) long-grain white rice
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4 cups (950 ml) chicken or vegetable broth
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2 garlic cloves, minced
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1 tsp salt
Meats
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1 lb (450 g) ground beef
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1 lb (450 g) pork belly or thick bacon, cut into strips
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4 Colombian or Spanish-style chorizo sausages
Toppings & Sides
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4 eggs
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2 ripe plantains, sliced lengthwise
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2 avocados, sliced
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4 arepas
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Lime wedges
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Fresh cilantro for garnish
Seasoning Base (Hogao Sauce)
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2 tomatoes, finely chopped
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3 scallions, chopped
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2 Tbsp vegetable oil
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½ tsp ground cumin
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Salt and pepper to taste
How to Make Bandeja Paisa Recipe
1. Cook the Beans
Soak beans overnight. Drain, then simmer with bay leaf in fresh water for about 1½ hours, until tender. Set aside.
2. Prepare the Hogao Sauce
In a skillet, heat oil over medium heat. Add tomatoes, scallions, cumin, salt, and pepper. Cook for 5–7 minutes until soft and aromatic. Stir half of this sauce into the cooked beans and keep warm.
3. Make the Rice
In a saucepan, sauté garlic in a teaspoon of oil. Add rice, broth, and salt. Bring to a boil, then cover and reduce heat to low. Cook 15–18 minutes until fluffy.
4. Cook the Meats
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Ground beef: Sauté in a skillet with salt and pepper until browned.
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Pork belly: Fry slowly over medium heat until the skin is crispy and the meat is tender.
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Chorizo: Grill or pan-fry until cooked through.
5. Fry Plantains and Eggs
Pan-fry plantain slices until golden and caramelized. Fry the eggs sunny-side up just before serving.
6. Assemble the Platter
On each large plate or traditional wooden board, arrange a mound of rice and beans. Add a portion of ground beef, pork belly, and a chorizo. Top with a fried egg, plantain slices, avocado wedges, and a warm arepa. Spoon extra hogao over the beans.
Serving the Bandeja Paisa Recipe
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Serve with lime wedges and a side of fresh cilantro for brightness.
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Offer hot sauce or aji for a spicy touch.
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Provide plenty of napkins—this is a generous, hearty meal.
Pro Tips
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Authentic Beans: Cargamanto (cranberry) beans are traditional if you can find them.
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Balance the Platter: Serve smaller portions of each component for a lighter meal.
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Make Ahead: Beans, rice, and hogao can be prepared a day early to simplify assembly.
Storage
Refrigerate leftovers of each component in separate containers for up to 3 days. Reheat gently on the stovetop or in the oven.
Frequently Asked Questions
Do I have to use pork belly?
Chicharrón is traditional, but thick-cut bacon can substitute in a pinch.
Can I make it vegetarian?
Yes. Skip the meats and add extra beans, plantains, and avocado for a filling vegetarian platter.
Is Bandeja Paisa spicy?
Not typically. Spice comes from optional hot sauce or aji served on the side.
