Colombian Bandeja Paisa

Bandeja Paisa holds a significant place in Colombian culinary history and culture, reflecting the country's rich heritage and diverse influences. Originating from the Antioquia region, particularly Medellín, Bandeja Paisa has evolved over centuries, blending indigenous, Spanish, African, and Arab culinary traditions.

Historically, the dish emerged as a hearty meal for laborers working in the region's mountainous terrain and farms. Its composition was designed to provide sustenance and energy for a day's hard work. Over time, it became a staple dish enjoyed by people from all walks of life, representing Colombia's agricultural roots and the resilience of its people.

Culturally, Bandeja Paisa embodies the spirit of Colombian hospitality and generosity. It's often served as a symbol of abundance and celebration during festivals, family gatherings, and special occasions. Sharing a Bandeja Paisa with loved ones fosters a sense of community and togetherness, reinforcing social bonds and traditions.

The dish's name, "Bandeja Paisa," reflects its regional identity, with "Paisa" referring to the people of Antioquia. Each component of the dish, from the beans and rice to the meats and plantains, tells a story of Colombia's agricultural bounty and culinary diversity.

Today, Bandeja Paisa remains one of Colombia's most beloved dishes, celebrated for its bold flavors, hearty portions, and cultural significance. Whether enjoyed in a bustling restaurant in Medellín or homemade with love in a Colombian kitchen, Bandeja Paisa continues to unite people and honor the country's culinary heritage.

Cooking Method ,
Cuisine ,
Category
Difficulty Advanced
Time
Preparation Time: 20 mins Cooking Time: 60 mins Resting Period: 10 mins Total Time: 1 hr 30 mins
Servings 4
Best Time Suitable throughout the year
Ingredients
    For the beans:
  • 2 dried red kidney beans
  • water (for soaking)
  • water (for cooking)
  • 1 onion (chopped)
  • 2 garlic (minced)
  • salt to taste
    • For the rice:
  • 2 white rice
  • 4 water
  • salt (to taste)
    • For the meat:
  • 4 beef or pork (you can use steak or pork chops)
  • salt and pepper to taste
    • For the plantains:
  • 2 ripe plantains (peeled and sliced diagonally)
  • oil (for frying)
    • For serving:
  • cooked white rice
  • cooked beans
  • fried pork belly or chorizo
  • fried egg
  • avocado slices
  • fried ripe plantains
  • arepa (optional)
Instructions
    Beans:
  1. Rinse the dried beans under cold water.
  2. Soak the beans in water overnight or for at least 6 hours.
  3. Drain and rinse the beans.
  4. In a large pot, add the soaked beans, chopped onion, minced garlic, and enough water to cover the beans by about an inch.
  5. Bring to a boil, then reduce the heat and simmer for about 1 to 1.5 hours or until the beans are tender. Add more water if needed during cooking.
  6. Season with salt to taste.
    7. Rice:
  7. Rinse the rice under cold water until the water runs clear.
  8. In a pot, combine the rice, water, and salt.
  9. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and the water is absorbed.
  10. Fluff the rice with a fork before serving.
    11. Meat:
  11. Season the beef or pork slices with salt and pepper.
  12. Heat a skillet or grill over medium-high heat.
  13. Cook the meat slices for about 3-4 minutes on each side or until cooked to your desired doneness.
  14. Remove from heat and set aside.
    15. Plantains:
  15. Heat oil in a skillet over medium-high heat.
  16. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side.
  17. Remove from the oil and drain on paper towels.
    18. Assembly:
  18. On a large plate, arrange a portion of cooked white rice and beans.
  19. Add the cooked meat slices, fried egg, avocado slices, fried plantains, and any other desired accompaniments.

  20. Serve hot and your Bandeja Paisa is ready. Bon Appetit!

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Daurora

Hi there, I'm Daurora!

Welcome to Sour Sweet Bitter, where my passion for exploring and sharing the diverse culinary treasures of the world comes to life. I take immense joy in researching and presenting an array of recipes from every corner of the globe, making them accessible and delightful for your kitchen adventures.

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