Bandeja Paisa

Ingredients

• 400 gred beans — cooked
• 300 gground beef
• 200 gchicharrón
• 2plantains — fried
• 400 gwhite rice
• 1avocado
• 2arepas
• 1fried egg
• 1/2 cuphogao
• to tastefine sea salt and black pepper

Method

1. Start by preparing the red beans. Rinse 400 g of red beans under cold water and place them in a large pot. Cover the beans with water, ensuring there's about an inch of water above the beans. Bring to a boil, then reduce the heat to low and simmer until the beans are tender, which should take about 1 to 1.5 hours. The beans are ready when they are soft but not mushy, with a rich, earthy aroma.
2. While the beans are cooking, season 300 g of ground beef with fine sea salt and black pepper to taste. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until the beef is browned and has a deep, rich color, about 5 to 7 minutes. The beef should be crumbly and no longer pink.
3. Next, prepare the chicharrón. Cut 200 g of chicharrón into bite-sized pieces if necessary. In a separate skillet, heat enough oil to cover the bottom of the pan over medium heat. Add the chicharrón and cook until it becomes golden brown and crispy, turning occasionally. This should take about 10 to 15 minutes, and you'll know it's done when it has a crunchy texture and a savory aroma.
4. Peel and slice the 2 plantains into thick diagonal pieces. In the same skillet used for the chicharrón, add a little more oil if needed and fry the plantain slices over medium heat. Cook them until they are golden brown and caramelized on both sides, about 3 to 4 minutes per side. They should be soft on the inside with a sweet, fragrant smell.
5. Cook 400 g of white rice according to package instructions or your preferred method. The rice should be fluffy and tender, with each grain separate. While the rice is cooking, prepare the hogao by gently reheating 1/2 cup in a small saucepan over low heat until it is warm and fragrant.
6. Slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into slices or cubes as desired. Warm the 2 arepas in a dry skillet over medium heat until they are heated through and slightly crisp on the outside.
7. Fry the egg in a small skillet with a bit of oil over medium heat until the whites are set, and the edges are crispy, leaving the yolk runny if desired. This will add a rich, creamy texture to the dish.
8. To assemble the Bandeja Paisa, arrange a generous portion of rice on each plate. Top with the cooked red beans, ground beef, and crispy chicharrón. Add the fried plantains, avocado slices, and a warm arepa to the side. Place the fried egg on top of the rice and garnish with the warm hogao. Serve immediately, allowing everyone to enjoy the variety of flavors and textures.