Quick Recipe Version (TL;DR)

Yield: 4 hearty servings
Prep Time: 30 minutes (plus 8–12 hours bean soak)
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes (plus soaking)

Quick Ingredients

1 lb dried red beans (or 4 cups cooked)
2 tbsp neutral oil, plus more for frying
6 scallions, 2 large tomatoes, 2 garlic cloves
2 tsp ground cumin, 1 tsp sweet paprika or achiote
1.5 cups long-grain white rice + 2.25 cups water
1.25 lb skin-on pork belly
12 oz ground beef or 12 oz flank/sirloin steak
2 ripe plantains
1 cup masarepa + 1 cup warm water + 1/2 tsp salt
4 large eggs
1 large ripe avocado; salt, pepper
Lime wedges and cilantro (optional)

Do This

1. Soak beans 8–12 hours. Simmer in fresh water with bay leaf and cumin 60–75 minutes until tender.
2. Make hogao: sauté scallions in oil 3 minutes; add tomatoes, garlic, cumin, paprika/achiote; cook 10–12 minutes. Stir two-thirds into beans; season.
3. Cook rice: rinse, then simmer rice with 2.25 cups water, 1 tbsp oil, and 1/2 tsp salt for 18 minutes; rest 10 minutes.
4. Chicharrón: simmer pork belly batons with 1 cup water and 1 tsp salt until water evaporates, then crisp in rendered fat 12–15 minutes.
5. Beef: brown ground beef with cumin, paprika, salt, pepper 6–8 minutes; or grill steak 3–4 minutes per side, rest, slice.
6. Fry plantains in 1/4 cup oil at 350°F, 2–3 minutes per side. Cook mini arepas (masarepa + water + salt) on a griddle 5 minutes per side.
7. Fry sunny-side eggs 2–3 minutes. Plate rice, beans, beef/steak, chicharrón, plantain, arepa, avocado; spoon remaining hogao over top.

Why You’ll Love This Recipe

A true Colombian classic with hearty, satisfying components on one abundant platter.
Balanced flavors: creamy beans, crisp chicharrón, sweet plantain, bright hogao, and silky egg.
Modular prep—make beans, rice, and hogao ahead; cook the rest right before serving.
Includes options for ground beef or steak and weeknight shortcuts.

Grocery List

Produce: Ripe plantains, scallions, tomatoes, garlic, avocado, lime, cilantro (optional)
Dairy: None required (but butter is optional for rice)
Pantry: Dried red beans (or canned), long-grain white rice, masarepa, neutral oil, ground cumin, sweet paprika or achiote, bay leaf, salt, pepper

Full Ingredients

Beans

1 lb (450 g) dried red beans (cargamanto, cranberry, or red kidney); or 4 cups cooked beans
8 cups water (for cooking), plus soaking water
1 bay leaf
1/2 tsp ground cumin
1 tsp fine salt (added near the end), plus more to taste

Hogao (Tomato-Scallion Sauce)

2 tbsp neutral oil (canola, sunflower, or avocado)
6 scallions, thinly sliced (white and green parts)
2 large ripe tomatoes (about 14 oz/400 g), seeded and finely diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp achiote or sweet paprika (optional, for color)
1/2 tsp fine salt, 1/4 tsp black pepper

Rice

1 1/2 cups long-grain white rice, rinsed
2 1/4 cups water
1 tbsp neutral oil or 1 tbsp unsalted butter
1/2 tsp fine salt

Chicharrón (Crispy Pork Belly)

1 1/4 lb (565 g) skin-on pork belly, cut into 1 x 4-inch batons
1 cup water
1 tsp fine salt

Beef or Steak

Option A (ground beef): 12 oz (340 g) ground beef (85% lean), 1 tsp ground cumin, 1/2 tsp sweet paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp oil
Option B (steak): 12 oz (340 g) flank or sirloin steak; 1 tbsp lime juice, 1 tsp oil, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper

Sweet Plantains

2 very ripe plantains (mostly black skins)
1/4 cup neutral oil (for frying)
Pinch of salt

Mini Arepas

1 cup masarepa (precooked white cornmeal)
1 cup warm water
1/2 tsp fine salt
1 tsp oil for the griddle, plus more as needed

Eggs & Garnishes

4 large eggs
1 tbsp oil or rendered chicharrón fat (for frying)
1 large ripe avocado, sliced or fanned
Lime wedges and cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Soak and cook the beans

Rinse the dried beans and soak them in plenty of cold water for 8–12 hours. Drain. Place beans in a pot with 8 cups water, bay leaf, and 1/2 tsp cumin. Bring to a boil, then reduce to a gentle simmer and cook uncovered until tender and creamy, 60–75 minutes. If the water reduces too much, add hot water 1/2 cup at a time to keep the beans submerged. When tender, season with 1 tsp salt. For extra creaminess, lightly mash 1/2 cup of beans against the pot and stir back in.

Pressure cooker option: 25 minutes at high pressure with natural release 10 minutes, then season.

Step 2: Make the hogao (tomato-scallion sauce)

While the beans simmer, heat 2 tbsp oil in a skillet over medium heat. Add sliced scallions and cook until fragrant, 3 minutes. Stir in tomatoes, garlic, cumin, and achiote/paprika; season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until jammy and saucy, 10–12 minutes. Stir about two-thirds of the hogao into the pot of beans and keep the remaining hogao warm for serving.

Step 3: Cook the rice

Rinse rice in several changes of cold water until it runs mostly clear. Combine rice, 2 1/4 cups water, 1 tbsp oil or butter, and 1/2 tsp salt in a saucepan. Bring to a boil, stir once, cover, and reduce heat to low. Cook for 18 minutes. Turn off heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

Step 4: Crisp the chicharrón

Place pork belly batons in a deep skillet with 1 cup water and 1 tsp salt. Cover, bring to a simmer over medium heat, and cook until water evaporates, 20–25 minutes. Once the water is gone, reduce heat slightly and continue cooking; the belly will render its fat. Fry in the rendered fat, turning occasionally, until the skin is blistered and deep golden and the edges are very crisp, 12–15 minutes. Aim to keep the fat around 325–350°F for steady bubbling. Transfer to a rack and sprinkle with a pinch of salt. Reserve a tablespoon of the rendered fat for frying the eggs.

Step 5: Cook the beef or steak

For ground beef: Heat 1 tbsp oil in a skillet over medium-high heat. Add beef, breaking it up. Season with 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Cook until browned and cooked through, 6–8 minutes. Optional: stir in 2 tbsp of the reserved hogao for extra flavor.

For steak: Pat dry and rub with 1 tbsp lime juice, 1 tsp oil, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Heat a grill pan or skillet over medium-high. Sear 3–4 minutes per side for medium (130–135°F). Rest 5 minutes and slice across the grain.

Step 6: Fry sweet plantains and cook mini arepas

Plantains: Peel and slice on a bias into 1/2-inch pieces. Heat 1/4 cup oil in a nonstick skillet over medium heat (about 350°F). Fry plantains in batches, 2–3 minutes per side, until caramelized and deep golden. Drain on paper towels and finish with a tiny pinch of salt.

Arepas: In a bowl, mix 1 cup masarepa, 1 cup warm water, and 1/2 tsp salt. Let hydrate 5 minutes. Knead briefly until smooth; divide into 8 portions and shape into 3-inch discs about 1/2 inch thick. Lightly oil a griddle or skillet over medium heat and cook arepas 4–5 minutes per side until lightly charred. For extra tenderness, finish in a 400°F oven for 8 minutes. Keep warm.

Step 7: Fry eggs and assemble the bandeja paisa

Heat 1 tbsp oil or reserved pork fat in a nonstick skillet over medium-low. Crack in the eggs and cook until whites are set and yolks runny, 2–3 minutes; cover for the last 30 seconds for gently set whites. Season with a pinch of salt and pepper.

To plate, mound a scoop of rice and a ladle of creamy beans with hogao. Add a portion of ground beef or sliced steak, a strip or two of chicharrón, a few pieces of sweet plantain, and one mini arepa. Top the rice with a sunny-side egg. Fan avocado on the side and spoon the remaining hogao over the beans and meat. Serve immediately with lime and cilantro if using.

Pro Tips

Use very ripe plantains (mostly black skins) for proper sweetness and caramelization.
Keep components warm in a 200°F oven while you finish frying and eggs—this meal is best served hot.
Reserve rendered pork fat to fry the eggs or brush the arepas for added flavor.
If the beans seem thin, mash 1/2 cup and simmer 5 minutes to thicken; if too thick, splash in hot water.
Score pork skin lightly before cooking if the skin is especially thick; this encourages blistering.

Variations

Weeknight shortcut: Use 4 cups canned red beans, drained; simmer 10 minutes with hogao and a splash of water or stock.
Protein swap: Replace ground beef/steak with grilled chicken thighs or Colombian chorizo links.
Vegetarian: Skip chicharrón and beef; add grilled portobellos and a fried egg (or plant-based egg) with extra avocado.

Storage & Make-Ahead

Beans and hogao keep 4 days refrigerated and freeze well for up to 3 months. Rice keeps 4 days refrigerated; reheat covered with a splash of water. Chicharrón is best day-of but can be refrigerated 3 days; re-crisp on a rack at 375°F for 10–12 minutes. Arepas keep 3 days refrigerated; reheat on a griddle or in a 350°F oven for 8 minutes. Plantains are best fresh; rewarm gently in a skillet. Cook eggs to order at serving time. Steak or ground beef keeps 3 days refrigerated; reheat gently.

Nutrition (per serving)

Approximate: 1190 calories; 56 g protein; 90 g fat; 82 g carbohydrates; 13 g fiber; 1760 mg sodium. Values will vary with cut of pork, portion sizes, and seasoning.

Bandeja Paisa: Hearty Antioqueño Platter