Bandeja Paisa Recipe (Antioquian Platter)

Soak the beans Cover the beans with plenty of cold water and refrigerate for 8–12 hours. Drain and rinse; do not soak at room temperature overnight.

Cook the hogao Heat 15 ml oil in a saucepan over medium-low heat. Soften the scallions and garlic for 3–4 minutes without browning. Add the tomatoes, cumin and salt; simmer uncovered for 15–20 minutes until thick and spoonable. Stir in the cilantro off the heat. Measure 100 g for the beans and 80 g for the beef; reserve the rest for serving.

Simmer the beans until tender Put the drained beans, smoked pork belly and 1.5 litres fresh water in a large pot. Bring to a full boil for 10 minutes, then lower the heat, partially cover and simmer for 1 hour 45 minutes to 2 hours 15 minutes. Add up to 500 ml boiling water if needed to keep the beans covered. They should be tender through the centre, not chalky. Add the green plantain, carrot, cassava, 100 g hogao, panela, cumin, salt and pepper. Simmer uncovered for 25–35 minutes, until the cassava is soft and the broth thickens. Stir gently to keep most beans whole.

Make the carne en polvo Season the beef with salt, cumin and pepper. Heat 10 ml oil in a heavy skillet over medium-high heat and brown the strips for 2–3 minutes per side, in batches if needed. Return all the beef to the pan, add 80 g hogao and 100 ml water, cover and simmer gently for 25–35 minutes, turning once, until fork-tender and at least 71°C in the thickest piece. Rest the beef on a clean plate for 3 minutes, then pulse briefly in a food processor or chop finely. Return it to the pan with its cooking liquid and warm gently. Keep the texture fine and moist, not puréed.

Render and crisp the chicharrón Put the pork belly skin-side down in a heavy, cold skillet with 250 ml water and 2 g salt. Bring to a gentle simmer, then cook uncovered over low heat for 35–45 minutes, turning occasionally, until the water evaporates. Continue over medium-low heat for 15–25 minutes, turning carefully, until the centre reaches at least 63°C and the skin crisps. Rest for 3 minutes. Reduce the heat if rendered fat spits, then drain on a rack so steam does not soften the skin.

Cook the rice Heat 10 ml oil in a saucepan over medium heat. Soften the onion and tomato for 3 minutes. Stir in the rice for 1 minute, add 360 ml water and 2 g salt, then bring to a boil. Cover, lower the heat and cook for 15 minutes until tender. Rest covered off the heat for 5 minutes, then fluff with a fork.

Shape and griddle the arepas Mix the precooked corn flour and 3 g salt with 220 ml warm water until no dry pockets remain. Rest for 5 minutes, divide into 4 portions and pat into 1 cm rounds, smoothing cracks with damp fingers. Cook on a dry griddle over medium heat for 5–7 minutes per side until browned in spots and firm through the centre. Keep warm under a clean towel.

Fry the plantain and cook the sausages Heat 15 ml oil in a skillet over medium heat. Fry the plantain for 3–4 minutes per side until golden and soft in the centre; drain on a rack or paper towel. In the same skillet, cook fresh chorizos, turning often, until browned and 71°C at the centre. Warm fully cooked morcillas by the package directions; if raw, cook them to 71°C. Use clean tongs and a clean plate for cooked sausages.

Fry the eggs and assemble Heat 10 ml oil in a clean non-stick skillet over medium-low heat. Fry the eggs until both whites and yolks are firm; cook in batches if needed. Slice the avocado just before serving. Divide the beans, rice, carne en polvo, chicharrón, chorizo, morcilla, plantain, arepa, egg and avocado among 4 wide platters. Offer the remaining hogao and lime separately.