Bandeja Paisa Recipe

My family and I have always been adventurous eaters, eager to explore cuisines from around the globe. But there are some dishes that simply resonate deeper, becoming instant family favorites. Bandeja Paisa, a vibrant and bountiful platter from the heart of Colombia, is undoubtedly one of them. We were first introduced to this incredible dish by a dear friend of my grandmother, a warm and generous soul who hailed from Colombia. Her home was always filled with the enticing aromas of simmering spices and the joyous sounds of family gathered around the table. It was in her kitchen, filled with laughter and the promise of deliciousness, that I first tasted the magic of Bandeja Paisa. Inspired by her authentic recipe, shared on the wonderful blog OneVanillaBean, I’ve adapted it to bring the same comforting and flavorful experience to my own home. This isn’t just a meal; it’s a celebration on a plate, a symphony of textures and tastes that tells a story of Colombian heritage and culinary tradition. If you’re seeking a dish that’s both satisfying and culturally rich, look no further than the Bandeja Paisa. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Ingredients: The Heart and Soul of Bandeja Paisa

The beauty of Bandeja Paisa lies in its generous assortment of ingredients, each playing a crucial role in creating the dish’s signature hearty and complex flavor profile. While the list might seem extensive at first glance, remember that each component is relatively simple to prepare individually, and the final result is well worth the effort. Let’s delve into each ingredient, understanding its significance and how to source the best quality for your Bandeja Paisa.

For the Flavorful Beans (Frijoles):

• 2 teaspoons Olive Oil: A good quality olive oil serves as the foundation for our bean base, adding a touch of richness and helping to sauté the aromatics. Extra virgin olive oil is recommended for its superior flavor.
• 1 lb Cargamento Beans (or Red Kidney Beans): Cargamento beans are the traditional choice for Bandeja Paisa, known for their creamy texture and robust flavor. However, if you can’t find them, red kidney beans are an excellent and readily available substitute. The quality of your beans is paramount; opt for dried beans for the most authentic taste and texture. Canned beans can be used in a pinch, but the flavor and texture will be noticeably different.
• 1 Small Onion, Finely Chopped: Onion is a fundamental aromatic, providing a savory base note that deepens the flavor of the beans. Yellow or white onions work equally well. Finely chopping ensures even cooking and distribution of flavor.
• 1 Small Carrot, Finely Grated: Carrot adds a subtle sweetness and depth of flavor to the beans, as well as a touch of color. Grating the carrot allows it to soften quickly and blend seamlessly into the bean broth.
• 3 Garlic Cloves, Finely Chopped: Garlic is another essential aromatic, adding pungency and complexity to the bean base. Fresh garlic is always preferable to pre-minced, as it offers a brighter and more intense flavor. Finely chopping ensures the garlic cooks evenly and infuses the beans with its aromatic essence.
• ½ teaspoon Cumin: Cumin is a warm and earthy spice that is a cornerstone of Latin American cuisine. It adds a distinctive smoky and slightly bitter note that complements the beans and other savory components of the Bandeja Paisa beautifully. Ground cumin is convenient, but for an even more intense flavor, you can lightly toast whole cumin seeds before grinding them yourself.
• Piece of Salt Pork: Salt pork is cured pork belly that adds a deep, savory, and slightly salty flavor to the beans. It also contributes richness and a subtle smoky undertone. If you cannot find salt pork, you can substitute with ham hock, bacon ends, or even smoked sausage for a similar, albeit slightly different, flavor profile.
• Salt and Pepper to Taste: Seasoning is crucial! Salt enhances all the flavors in the beans, while pepper adds a touch of warmth and complexity. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is highly recommended for its superior aroma and taste.

For the Savory Carne en Polvo (Ground Beef):

• 1 lb Ground Beef: Carne en Polvo, often translated as “powdered meat,” is essentially finely ground or shredded beef that is cooked until crispy and flavorful. Use lean ground beef to avoid excessive grease.
• 1 tablespoon Vegetable Oil: Vegetable oil is used for browning the ground beef. Choose a neutral oil with a high smoke point, such as canola or sunflower oil.
• 1 teaspoon Ground Cumin: Cumin is used again here to season the ground beef, echoing the spice in the beans and creating a cohesive flavor profile throughout the dish.
• ½ teaspoon Garlic Powder: Garlic powder adds another layer of garlicky flavor to the ground beef, complementing the fresh garlic in the beans.
• ½ teaspoon Onion Powder: Onion powder enhances the savory notes of the ground beef and adds depth of flavor.
• Salt and Pepper to Taste: Seasoning the ground beef is essential to bring out its flavor and balance the other components of the Bandeja Paisa.

For the Crispy Chicharrón (Fried Pork Belly):

• 1 lb Pork Belly, Skin On: Chicharrón, crispy fried pork belly, is arguably one of the most iconic and indulgent components of Bandeja Paisa. Using pork belly with the skin on is essential for achieving truly crispy chicharrón. Look for pork belly that is well-marbled with fat for the best flavor and texture.
• Salt to Taste: Salt is the only seasoning needed for chicharrón, allowing the natural flavor of the pork to shine.

For the Sweet Plantains (Plátanos Maduros Fritos):

• 2 Ripe Plantains: Ripe plantains, known as plátanos maduros, are essential for their sweet and caramelized flavor when fried. Look for plantains that are mostly yellow with black spots, indicating ripeness. Green plantains will not work for this component, as they are starchy and savory.
• Vegetable Oil for Frying: Use enough vegetable oil to shallow fry the plantain slices. Again, a neutral oil with a high smoke point is recommended.

For the Fluffy White Rice (Arroz Blanco):

• 1 cup White Rice: Long-grain white rice is the standard choice for Bandeja Paisa.
• 2 cups Water: The standard ratio for cooking white rice is 2 parts water to 1 part rice.
• 1 teaspoon Salt: Salt seasons the rice and enhances its flavor.
• 1 tablespoon Vegetable Oil (optional): A touch of oil can help prevent the rice from sticking and make it fluffier.

For the Creamy Avocado (Aguacate):

• 1-2 Ripe Avocados: Ripe avocado adds a refreshing creaminess and richness to the Bandeja Paisa, contrasting beautifully with the other savory and fried components. Choose avocados that are slightly soft to the touch but not mushy.

For the Perfectly Fried Eggs (Huevos Fritos):

• 4-6 Eggs: Fried eggs, sunny-side up or over-easy, are a classic topping for Bandeja Paisa, adding richness and protein to the dish.
• Butter or Vegetable Oil for Frying: You can use either butter or vegetable oil for frying the eggs, depending on your preference. Butter will add a richer flavor, while vegetable oil will be more neutral.

For the Optional Extras (Adding Depth and Tradition):

• Sausage (Chorizo): Colombian chorizo, often a pork sausage seasoned with paprika and garlic, is a common addition to Bandeja Paisa. You can use fresh or cured chorizo, depending on your preference and availability.
• Black Pudding (Morcilla): Morcilla, or black pudding, is a blood sausage that adds a deep, earthy, and slightly metallic flavor to the Bandeja Paisa. It’s an acquired taste, but for those who enjoy it, it’s a quintessential element of a truly authentic Bandeja Paisa.

For the Miniature Arepas (Arepitas):

• Refer to OneVanillaBean’s Arepa Recipe: Arepas, small corn cakes, are a staple in Colombian cuisine and a delightful addition to Bandeja Paisa. Follow the provided link to OneVanillaBean’s Arepa recipe to prepare these delicious accompaniments. For Bandeja Paisa, making smaller, bite-sized arepas (arepitas) is recommended for easier eating and presentation on the platter.

Instructions: Crafting Your Bandeja Paisa Step-by-Step

Creating Bandeja Paisa is a journey of preparing each component individually and then artfully assembling them into a stunning and satisfying platter. Don’t be intimidated by the number of steps; each element is relatively straightforward, and the end result is a culinary masterpiece.

Preparing the Flavorful Beans (Frijoles):

1. Soaking the Beans (Optional but Recommended): As mentioned in the original recipe, soaking the beans helps to soften them and reduce cooking time. For a quick soak method, place the dried beans in a large pot and cover them with hot water. Let them soak for 1 hour. Alternatively, for an overnight soak, cover the beans with cold water and let them soak for 8-12 hours. Drain and rinse the soaked beans before cooking. If you are using canned beans, skip this step.
2. Sautéing the Aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onion, grated carrot, and finely chopped garlic. Cover the pot and cook until the vegetables soften and become fragrant, about 5-7 minutes. Stir occasionally to prevent sticking.
3. Cooking the Beans: Add the soaked and rinsed beans (or drained canned beans) to the pot. If using soaked beans, add the soaking water (if using the hot water method) or fresh water to cover the beans by about an inch. If using canned beans, add enough water or broth to cover them.
4. Adding Spices and Salt Pork: Stir in cumin and the piece of salt pork. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently.
5. Simmering and Seasoning: Cook the beans over medium-low heat, stirring occasionally, until they are tender and reach your desired consistency. This will take approximately 1-2 hours for soaked dried beans, and less time for canned beans. Once the beans are starting to soften (after about 30-45 minutes for dried beans), add salt to taste. Continue cooking until the beans are creamy and flavorful. Adjust seasoning with salt and pepper as needed throughout the cooking process. Some people prefer their beans slightly soupy, while others like them thicker; cook to your preference.

Preparing the Savory Carne en Polvo (Ground Beef):

1. Browning the Ground Beef: Heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
2. Seasoning the Beef: Stir in ground cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Continue cooking for another 2-3 minutes, allowing the spices to toast slightly and infuse the beef with flavor. The goal is to cook the ground beef until it is slightly crispy and dry, resembling “powdered meat.” Set aside.

Preparing the Crispy Chicharrón (Fried Pork Belly):

1. Preparing the Pork Belly: Cut the pork belly into 1-2 inch cubes or strips. Season generously with salt.
2. Rendering the Fat: Place the pork belly in a large, heavy-bottomed pot or Dutch oven. Add enough water to just barely cover the bottom of the pot (about ½ cup). Cook over medium heat. The water will help to render the fat slowly and prevent the pork from sticking at the beginning.
3. Frying the Chicharrón: As the water evaporates, the pork belly will begin to fry in its own rendered fat. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the pork belly is golden brown and crispy on all sides. This process can take 30-45 minutes, depending on the size of the pork belly pieces and the heat. Be patient and allow the fat to render slowly for the crispiest chicharrón.
4. Draining Excess Fat: Once the chicharrón is crispy, remove it from the pot with a slotted spoon and drain on paper towels to remove excess fat. Set aside.

Preparing the Sweet Plantains (Plátanos Maduros Fritos):

1. Peeling and Slicing the Plantains: Peel the ripe plantains and slice them diagonally into ½-inch thick slices.
2. Frying the Plantains: Heat vegetable oil in a skillet over medium heat. Add plantain slices in a single layer and fry for 2-3 minutes per side, or until golden brown and caramelized. Work in batches to avoid overcrowding the skillet.
3. Draining Excess Oil: Remove fried plantain slices from the skillet and drain on paper towels to remove excess oil. Set aside.

Preparing the Fluffy White Rice (Arroz Blanco):

1. Rinsing the Rice (Optional): Rinsing the rice removes excess starch and can result in fluffier rice. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
2. Cooking the Rice: In a medium saucepan, combine rinsed rice (or unrinsed rice), water, salt, and optional vegetable oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
3. Fluffing the Rice: After 20 minutes, remove the pot from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork. Keep warm.

Frying the Eggs (Huevos Fritos):

1. Frying the Eggs: Heat butter or vegetable oil in a non-stick skillet over medium heat. Crack eggs carefully into the skillet. Cook to your desired doneness – sunny-side up (yolks runny) or over-easy (yolks slightly runny). Season lightly with salt and pepper.

Preparing the Miniature Arepas (Arepitas):

1. Follow OneVanillaBean’s Arepa Recipe: Prepare the arepa dough according to the linked recipe. Shape the dough into small, bite-sized arepas (arepitas). Cook them according to the recipe instructions, either grilled, pan-fried, or baked. Keep warm.

Assembling the Bandeja Paisa:

1. Arranging the Platter: Traditionally, Bandeja Paisa is served on a large platter or “bandeja.” Arrange all the prepared components artfully on the platter.
2. Serving Hot: Serve Bandeja Paisa immediately while all components are hot and fresh. Garnish with slices of ripe avocado and optional fresh cilantro. Offer arepas on the side. Optional additions like chorizo and morcilla can also be arranged on the platter.

Nutrition Facts: A Hearty and Satisfying Meal

Bandeja Paisa is known for its generous portions and rich flavors, making it a very satisfying and calorie-dense meal. While it’s not an everyday dish due to its calorie content, it’s a wonderful treat to enjoy occasionally and experience the authentic taste of Colombian cuisine.

• Servings: This recipe is designed to serve approximately 4-6 people generously. The number of servings will depend on portion sizes and individual appetites.
• Calories per Serving (Estimated): Due to the variety of ingredients and cooking methods, providing an exact calorie count is challenging. However, a single generous serving of Bandeja Paisa is estimated to contain approximately 1200-1500 calories. This is a rough estimate and can vary based on portion sizes, specific ingredients used (e.g., lean vs. regular ground beef, amount of pork belly), and cooking methods.

Nutritional Highlights (per estimated serving):

• Protein: High in protein from the beans, ground beef, pork belly, sausage (if included), and egg.
• Carbohydrates: Moderate to high in carbohydrates from the beans, rice, plantains, and arepas.
• Fats: High in fats, primarily from the pork belly, ground beef, fried components, and avocado.
• Fiber: Good source of fiber from the beans and plantains.
• Micronutrients: Provides various vitamins and minerals from the beans, vegetables (onion, carrot), avocado, and eggs.

Important Note: Bandeja Paisa is a rich and calorie-dense dish. Enjoy it in moderation as part of a balanced diet. If you are watching your calorie or fat intake, you can modify the recipe by using leaner cuts of meat, reducing the amount of pork belly, and opting for smaller portions.

Preparation Time: Planning Your Bandeja Paisa Feast

Preparing Bandeja Paisa does require some time and planning, but it’s a rewarding culinary project. Breaking down the preparation into stages can make the process more manageable.

• Active Preparation Time: Approximately 2-2.5 hours (This includes chopping vegetables, cooking beans, preparing meats, frying plantains and eggs, and making arepas).
• Bean Soaking Time (Optional): 1 hour (hot soak) or 8-12 hours (cold soak).
• Total Preparation Time (Including Soaking): Approximately 3-3.5 hours (with hot soak) or 10-14.5 hours (with overnight soak).

Time Breakdown by Component:

• Beans (Frijoles):
  • Soaking (optional): 1 hour or overnight
  • Preparation and cooking: 1.5-2 hours
• Carne en Polvo (Ground Beef): 20-25 minutes
• Chicharrón (Fried Pork Belly): 45-60 minutes (including rendering fat and frying)
• Plátanos Maduros Fritos (Sweet Plantains): 20-25 minutes
• Arroz Blanco (White Rice): 25-30 minutes
• Huevos Fritos (Fried Eggs): 10 minutes
• Arepas (Arepitas): (Refer to OneVanillaBean’s recipe, allow approximately 1 hour including dough preparation and cooking).

Tips for Time Management:

• Prepare Components in Advance: Many components of Bandeja Paisa can be prepared ahead of time. The beans can be cooked a day or two in advance and reheated. Carne en Polvo and Chicharrón can also be made ahead and reheated or kept warm. Arepa dough can be prepared ahead and cooked closer to serving time.
• Multitask: While the beans are simmering, you can prepare the other components. This will help to streamline the process.
• Enlist Help: Bandeja Paisa is a dish that’s great for cooking with friends or family. Assign different tasks to different people to make the preparation more enjoyable and efficient.

How to Serve Bandeja Paisa: A Feast for the Eyes and Palate

Serving Bandeja Paisa is as important as the cooking itself! It’s traditionally presented as a generous and visually stunning platter, showcasing the bounty of Colombian flavors.

Serving Suggestions:

• On a Large Platter (Bandeja): The most traditional way to serve Bandeja Paisa is on a large oval or rectangular platter, allowing you to arrange all the components attractively.
• Individual Plates: For easier serving, you can also portion out Bandeja Paisa onto individual plates. However, the platter presentation is more visually impressive and aligns with the dish’s generous nature.
• Hot and Fresh: Serve Bandeja Paisa immediately while all components are hot and at their best.
• Garnish:
  • Avocado Slices: Arrange slices of ripe avocado around the platter or on individual plates.
  • Fresh Cilantro (Optional): Sprinkle fresh cilantro leaves over the platter for a touch of freshness and color.
  • Lime Wedges (Optional): Serve lime wedges on the side for those who like to add a squeeze of citrus to their Bandeja Paisa.
• Accompaniments:
  • Arepas (Arepitas): Serve warm arepas on the side for scooping up beans and other components.
  • Ají (Colombian Hot Sauce): Offer ají, a spicy Colombian hot sauce, for those who enjoy a bit of heat.
  • Hogao (Colombian Tomato and Onion Sauce): Hogao, a flavorful tomato and onion sauce, is another traditional accompaniment that can be served on the side or spooned over the Bandeja Paisa.

Presentation Tips:

• Arrange Components Artfully: Think about color and texture when arranging the components on the platter. Create visual appeal by varying the placement of different elements.
• Showcase the Variety: The beauty of Bandeja Paisa is in its diversity. Ensure that each component is visible and easily accessible on the platter.
• Generous Portions: Bandeja Paisa is known for its abundance. Don’t be shy with the portions! Embrace the spirit of generosity and create a truly bountiful platter.

Additional Tips for Bandeja Paisa Perfection

Elevate your Bandeja Paisa to the next level with these helpful tips, gleaned from experience and Colombian culinary wisdom.

1. Bean Soaking Variations: While the recipe suggests a 1-hour hot soak, consider experimenting with different soaking methods. An overnight cold soak can also yield excellent results, promoting even cooking and digestibility. You can also add a pinch of baking soda to the soaking water to further soften the bean skins (rinse thoroughly before cooking if using baking soda).
2. Achieving Crispy Chicharrón: Patience is key to perfect chicharrón! Rendering the fat slowly over medium-low heat is crucial for achieving crispy skin and tender meat. Don’t rush the process. Also, ensure the pork belly is dry before cooking; pat it dry with paper towels to help with crisping.
3. Seasoning is Key: Taste and adjust seasoning throughout the cooking process, especially for the beans and ground beef. Don’t be afraid to be generous with salt and pepper, as they are essential for bringing out the flavors of each component. Remember that salt pork also adds saltiness to the beans, so adjust accordingly.
4. Make-Ahead Magic: Take advantage of make-ahead components to simplify the process on serving day. Cook the beans, Carne en Polvo, and Chicharrón a day or two in advance. Reheat them gently before assembling the Bandeja Paisa. This will save you time and stress on the day you plan to serve it.
5. Ingredient Substitutions (with Caution): While authenticity is valued, some substitutions can be made if necessary. Red kidney beans are a good substitute for Cargamento beans. Ham hock or bacon ends can be used if salt pork is unavailable. However, try to stick to the core ingredients as much as possible to experience the true flavor of Bandeja Paisa. For vegetarians, consider a vegetarian “bandeja paisa” using plant-based proteins and focusing on the bean and plantain components.

FAQ Section: Your Bandeja Paisa Ingredient Questions Answered

Navigating the ingredients for an authentic Bandeja Paisa can sometimes raise questions. Here are answers to some common queries to guide you in your culinary adventure.

Q1: Can I use canned beans instead of dried beans?

A: Yes, you can use canned beans for convenience. However, dried beans, especially Cargamento beans, will provide a more authentic flavor and creamier texture. If using canned beans, drain and rinse them thoroughly before adding them to the recipe. You will also need to adjust cooking time significantly as canned beans are already cooked.

Q2: Where can I find Cargamento beans?

A: Cargamento beans, also known as cranberry beans or borlotti beans, might be found in Latin American markets or specialty grocery stores. You can also often find them online. If you cannot locate Cargamento beans, red kidney beans are a readily available and excellent substitute.

Q3: What is Carne en Polvo, and can I substitute it with something else?

A: Carne en Polvo literally translates to “powdered meat” and is essentially very finely ground or shredded beef that is cooked until crispy and dry. You can substitute it with shredded beef jerky, or simply use lean ground beef cooked until well-browned and slightly crispy. The key is to achieve a dry and savory beef component.

Q4: Is Chicharrón essential for Bandeja Paisa?

A: For a truly authentic Bandeja Paisa, Chicharrón (crispy fried pork belly) is considered essential. It provides a signature richness, crispy texture, and indulgent flavor that is characteristic of the dish. However, if you prefer to avoid pork or want a lighter version, you can omit it or substitute with crispy chicken skin for a similar textural element (though the flavor profile will be different).

Q5: Can I use green plantains instead of ripe plantains?

A: No, green plantains are not suitable for the Plátanos Maduros Fritos component of Bandeja Paisa. Ripe plantains (plátanos maduros) are essential for their sweetness and caramelization when fried. Green plantains are starchy and savory and are used for different dishes like tostones or patacones. Ensure you use ripe plantains that are mostly yellow with black spots for the best flavor and texture in your Bandeja Paisa.

Print