Bandeja Paisa with Beans and Chicharrón

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

The Antioquian feast built around a pot of slow-cooked red beans with pork, served with crisp pork-belly chicharrón, ground beef, chorizo, rice, a fried egg, sweet plantain and an arepa. This Colombian-inspired soup recipe, ready in about 190 minutes, pairs smoked ham hock, green plantain, grated, carrot, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 1350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dried cargamanto or red kidney beans, soaked overnight
• 1.5 lb pork belly, skin-on, cut into 2-inch strips
• 1 smoked ham hock
• 1/2 green plantain, grated
• 1 carrot, grated
• 2 tomatoes, diced
• 4 scallions, chopped
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 lb lean ground beef
• 6 Colombian chorizos
• 6 cups cooked white rice
• 6 eggs
• 2 ripe plantains, sliced lengthwise
• 6 small white arepas
• 2 avocado, sliced
• 1/2 tsp baking soda
• 1/2 cup vegetable oil
• to taste salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain the beans. Cover them with 10 cups of fresh water, add the ham hock, grated carrot and green plantain, and simmer for 2 hours, until the beans are creamy.
2. Step 2: Make a hogao: sauté the tomatoes, scallions, garlic and cumin in 2 tbsp oil for 10 minutes. Stir half of it into the beans and season with salt.
3. Step 3: Rub the pork belly with salt and baking soda. Put it skin-side down in a dry skillet with 1/2 cup water, cover and cook for 20 minutes. Uncover and keep frying in the rendered fat for 20–25 minutes more, until the skin blisters and crackles.
4. Step 4: Brown the ground beef with the remaining hogao, then season and cook until dry and finely crumbled.
5. Step 5: Pan-fry the chorizos until cooked through. Fry the ripe plantain slices until caramelized. Fry the eggs sunny-side up and warm the arepas.
6. Step 6: On large platters, arrange rice, a generous bowl of beans, chicharrón, beef, chorizo, egg, plantain, arepa and avocado. Serve right away.