Bandeja Paisa

Soak the beans overnight

Cover the dried red beans in cold water and soak overnight to soften.

Simmer the beans

Drain the beans, cover with fresh water and simmer until tender, about ninety minutes.

Brown the ground beef

In a skillet, cook the onion and garlic in the oil until soft, then add the ground beef and cook, breaking it up, until browned.

Render the chicharrón

Fry the pork belly strips in a dry skillet over medium heat, turning often, until deeply crisp and golden, about fifteen minutes.

Cook the chorizo

Grill or fry the chorizo sausages until browned and cooked through, about ten minutes.

Fry the plantain and egg

Fry the plantain slices until golden, and fry the eggs sunny-side up in the same pan.

Warm the arepas

Warm the arepas on a hot dry skillet or griddle until lightly toasted on both sides.

Assemble the platter

Arrange the rice, beans, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado all together on one large plate to serve.