Colombian Bandeja Paisa (Bandeja paisa) — Antioquia Mountain Platter

• 500 gdried cargamanto beans (soaked in water for 8 to 12 hours and drained)
• 2 lwater
• 1green plantain (peeled and diced)
• 3 clovegarlic (crushed)
• 2 leafbay leaves
• 1 tspground cumin
• 12 gfine sea salt
• 4ripe tomatoes (finely chopped)
• 6scallions (finely chopped)
• 1yellow onion (finely chopped)
• 45 mlvegetable oil
• 300 glong-grain white rice
• 900 gpork belly (skin-on, cut into 4 thick strips)
• 4Colombian chorizos
• 500 gground beef
• 0.5 tspground black pepper
• 4eggs
• 2ripe plantains (peeled and cut on the diagonal into 12 slices)
• 4small white corn arepas
• 2Hass avocados (halved, pitted, and sliced)
• 8 sprigcilantro

Instructions

1. 1

   Drain the soaked cargamanto beans and place them in a large heavy pot with 2 l water, the diced green plantain, 3 crushed garlic cloves, bay leaves, and 1 tsp cumin. Bring to a boil, then lower the heat and simmer partly covered for 90 to 120 minutes, until the beans are creamy and the plantain has softened into the broth.

2. 2

   Stir 12 g salt into the beans only after they are tender, then continue simmering for 15 minutes so the seasoning penetrates the broth. If the beans look dry, add 120 ml hot water and keep them loose enough to spoon generously over rice.

3. 3

   Make the hogao while the beans cook. Heat 45 ml vegetable oil in a skillet over medium heat, add the tomatoes, scallions, onion, 2 minced garlic cloves, 0.5 tsp cumin, and 6 g salt, and cook for 20 to 25 minutes until the mixture is soft, glossy, and saucy.

4. 4

   Transfer 120 g of the finished hogao into the pot of beans and stir well. Keep the remaining hogao warm for spooning over the beef and beans at serving time.

5. 5

   Cook the rice in a separate saucepan by warming 15 ml oil over medium heat and briefly sizzling 1 crushed garlic clove for 30 seconds. Add the rice, 600 ml water, and 5 g salt, bring to a boil, cover tightly, and cook over low heat for 18 minutes before resting off the heat for 10 minutes.

6. 6

   Prepare the chicharrón by placing the pork belly strips skin-side up in a wide heavy skillet with 240 ml water and 10 g salt. Simmer uncovered over medium heat until the water evaporates and the pork begins frying in its own rendered fat, then continue cooking for 25 to 35 minutes, turning often, until the skin is crisp and the meat is deeply golden.

7. 7

   Cook the chorizos in a small skillet with 60 ml water over medium heat for 8 minutes, turning once. Let the water evaporate, then brown the sausages in their released fat for 6 to 8 minutes until cooked through and lightly blistered.

8. 8

   Heat 15 ml oil in a skillet and add the ground beef, 6 g salt, 0.5 tsp cumin, and 0.5 tsp black pepper. Cook for 8 to 10 minutes, breaking it into fine crumbles, then stir in 80 g reserved hogao so the beef becomes moist but not soupy.

9. 9

   Fry the ripe plantain slices in 240 ml vegetable oil heated to 175°C. Cook them for 2 to 3 minutes per side until caramelized and golden, then drain on a rack or paper towel and keep warm.

10. 10

    Warm the arepas on a dry griddle for 3 to 4 minutes per side until lightly toasted. Fry the eggs sunny-side up or over easy in a lightly oiled skillet, cooking each egg until the whites are set and the yolks remain soft.

11. 11

    Assemble each bandeja paisa on a large plate or shallow platter. Place a mound of rice, a ladle of beans, one strip of chicharrón, one chorizo, one portion of sauced beef, one fried egg, several plantain slices, one arepa, and half an avocado on each plate.

12. 12

    Finish each platter with a spoonful of the remaining hogao and 2 cilantro sprigs. Serve immediately while the chicharrón is crisp, the egg is hot, and the beans are still saucy.