Bandeja Paisa


Bean soup:

  • 1 pound of red Cargamanto beans
  • 1 green plantain
  • 1 large carrot
  • Salt, pepper and cumin to taste

White rice:

  • 1 cup of rice
  • 2 tablespoons of oil
  • Salt


  • 1 pound of ripe tomatoes
  • 1 white onion head
  • 1 bunch of scallions
  • 2 cloves of garlic
  • Oil
  • Salt, pepper, and cumin


  • 1 pound of fleshy bacon
  • 4 Colombian chorizos
  • 1 pound of blood sausage
  • 2 pounds of lean meat
  • 4 eggs
  • 4 round arepas
  • 1 plantain, ripe
  • 1 avocado, ripe
  • Cilantro leaves


  • Serving Size: 4
  • Cook time: 120 Minutes

Bandeja Paisa is a typical dish of the Colombian gastronomy, specifically from the Antioqueña cuisine. Also known as Bandeja de Arriero or mountain tray, this hearty dish consists of beans and ground beef served with white rice, fried egg, chicharrón, chorizo, fried plantain slices, avocado and arepa. A fundamental feature of this dish is its enormous abundance, both in quantity and variety of foods, so that the entire dish can only be served in large plates called “bandejas” or trays.

Bean soup

  1. Soak the beans completely in water one day in advance
  2. On the next day, drain the beans and add them in the pressure cooker together with the peeled carrots and plantain, diced
  3. Add 6 cups of water and cook for 30 minutes after the pot begins to whistle. They can also be cooked in a conventional pot until the beans are soft
  4. Remove the carrots and blend with some of the bean water
  5. Add the pureed carrots to the beans
  6. Add salt, pepper and cumin to taste
  7. Cook for another 20 minutes over medium heat in an uncovered pot until the soup thickens slightly
  8. Serve with hogao and finely chopped cilantro

White rice

  1. Splash a little oil in a pot and add two whole garlic cloves together with the cup of rice
  2. Stir until golden brown
  3. Add two and a half cups of water and salt to taste
  4. Cook on high heat until it boils
  5. Remove garlic cloves, lower to medium heat and cook until water evaporates
  6. Cover pot and lower heat. Cook for 5 more minutes
  7. Remove from heat and set aside for at least 10 minutes before uncovering and serving


  1. Mix the finely chopped onions (white and green) with the garlic and sauté in a little oil
  2. When the onions look translucent, add the remaining ingredients and sauté over medium heat for 10 more minutes
  3. The result is a thick sauce with visible ingredient pieces.

Powdered meat

  1. Sauté the medium-sized dices of meat in a little oil with salt and pepper
  2. When the meat is well cooked, remove from heat and set aside to cool off
  3. Grind the meat in a food processor or grinder
  4. Mix the meat with a little hogao and fry lightly in a hot pan

Serve with:

  • Fried, crispy Chicharrones
  • Fried Colombian chorizo
  • Blood sausage
  • Ground meat
  • Fried whole egg
  • Ripe plantain slices
  • Round arepa
  • Hogao
  • Finely chopped cilantro
  • Ripe avocado

Serving suggestion:

  • You can add the hogao to the bean soup before thickening, but we recommend to put it in a bowl, as well as the cilantro to be used as garnish, so that each adds its own taste.

Recipe by: Claudia Gomez