Bandeja Paisa Platter with Red Beans, Chicharron and Arepas

What you need

• 400 g (14 oz) dried red beans, soaked overnight
• 500 g (1 lb) skin-on pork belly, in one piece
• 400 g (14 oz) ground beef
• 6 raw chorizo sausages, small
• 300 g (1 1/2 cups) long-grain white rice
• 2 ripe plantains, yellow with black spots
• 6 eggs
• 2 ripe avocados
• 250 g (2 cups) pre-cooked white cornmeal, arepa flour
• 400 ml (1 2/3 cups) warm water, for the arepas
• 4 scallions, thinly sliced
• 4 ripe tomatoes, peeled and chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 500 ml (2 cups) vegetable oil, most of it for shallow-frying the plantains
• salt, to taste

Method

Restated from the original video

1. 1

   Cover the beans with cold water by 5 cm (2 in) and soak overnight, 8-12 hours.

2. 2

   For the hogao, warm 2 tbsp oil in a pan over medium heat. Cook the scallions until soft, 3 min.

3. 3

   Add the tomatoes, garlic, cumin and 1/2 tsp salt. Simmer until thick and jammy, 10-12 min. Split the hogao into two equal portions.

4. 4

   Drain the beans and put them in a large pot with fresh water to cover by 4 cm (1 1/2 in). Bring to a boil, then simmer gently, partly covered, until fully soft, 1 1/2-2 hours. Top up with hot water if the level drops.

5. 5

   Stir one portion of the hogao and 1 tsp salt into the beans. Simmer 15 min more, until the broth is thick.

6. 6

   Rinse the rice, then cook it in 600 ml (2 1/2 cups) water with 1 tbsp oil and 1 tsp salt, covered, until tender, about 18 min. Rest 5 min, covered.

7. 7

   Cut the pork belly into strips about 2 cm (3/4 in) thick. Put them in a cold, wide pan with 100 ml water and a pinch of salt. Cook over medium heat until the water evaporates and the fat runs.

8. 8

   Keep frying the pork belly, turning now and then, until the skin is crisp and golden and the meat is cooked through, 25-30 min total. Drain on paper towels.

9. 9

   Season the ground beef with 1/2 tsp salt. Brown it in a pan over medium-high heat, 5 min, breaking up lumps. Stir in the other portion of hogao and cook 5 min more, until cooked through.

10. 10

    Mix the cornmeal with 1/2 tsp salt, then stir in the warm water and 1 tbsp oil. Rest 5 min, then knead until smooth.

11. 11

    Shape the dough into 6 discs about 8 cm (3 in) wide and 1 cm (1/2 in) thick. Cook on a lightly oiled griddle over medium heat until spotted golden, 5 min per side.

12. 12

    Prick the chorizo and cook in a dry pan over medium heat, turning often, until browned and cooked through with no pink inside, 12-15 min.

13. 13

    Peel the plantains and cut into diagonal slices 1.5 cm (1/2 in) thick. Fry in 1 cm (1/2 in) of oil at 175 °C (350 °F) until dark golden, about 2 min per side. Drain on paper towels.

14. 14

    Fry the eggs in a little oil until the whites are set and the yolks still soft.

15. 15

    Halve and slice the avocados.

16. 16

    Plate each portion with beans, rice, ground beef, pork belly, chorizo, a fried egg, plantain slices, an arepa and avocado. Serve hot.

Imported from cocina-colombiana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.