Bandeja Paisa Tradicional Colombiana

Rinse the kidney beans thoroughly and pick out any stones or debris. Soak the beans in plenty of water overnight (at least 8 hours).

Drain and rinse the soaked beans. Place them in a large pot with fresh water, salt, minced garlic, chopped green onion, and cumin powder. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until tender. If using a pressure cooker, cook for about 25-30 minutes after it reaches pressure. Once cooked, set aside.

Cut the pork belly into strips or cubes. Score the skin if desired. Season generously with salt and rub in baking soda. Let it rest for at least 2 hours or preferably overnight in the refrigerator.

In a large pot or Dutch oven, heat enough oil to cover the pork belly. Carefully add the pork belly (it will splatter). Cover partially and cook over medium-high heat for about 20-30 minutes, turning occasionally, until the skin is crispy and golden brown. Remove from oil and drain on paper towels.

In a separate pan, fry the chorizo sausages in a little oil over medium heat until browned and cooked through. Drain on paper towels.

If you have a whole piece of beef muscle, grind it. Otherwise, use pre-ground beef. Set aside.

In a large pan or pot, heat oil over medium heat. Add chopped green onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add the pureed tomato and chopped bell pepper to the pan. Cook, stirring occasionally, until the mixture has thickened and darkened, about 10-15 minutes.

Stir in cumin powder and salt to taste. Cook for another 5 minutes.

Add the ground beef to the guiso. Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat if necessary.

Add about a quarter of the cooked beans (including some of their liquid) to the ground meat mixture. Stir well and cook for another 5-10 minutes to allow flavors to meld. This mixture will be served alongside the beans.

In a pot, heat oil over medium-high heat. Add the white rice and sauté for 2-3 minutes until lightly toasted. Add minced garlic and sauté for another minute.

Add water, salt, garlic powder, and onion powder. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Let it rest, covered, for 5 minutes before fluffing with a fork.

In a bowl, combine pre-cooked corn meal, water, and salt. Mix until a soft dough forms. Knead for a few minutes until smooth.

Divide the dough into 10 equal portions. Roll each portion into a ball and flatten it into a disc about 1/2 inch thick.

Heat a grill or a flat griddle over medium-low heat. Cook the arepas for about 5-7 minutes per side, or until golden brown and cooked through. They should puff up slightly.

Peel the ripe plantains and slice them lengthwise into halves or quarters, depending on size. You can also slice them into thick rounds.

Heat oil in a large skillet over medium-high heat. Carefully add the plantain slices and fry for about 3-5 minutes per side, or until golden brown and caramelized. Drain on paper towels.

In a separate pan, heat a little oil or butter over medium heat. Crack the eggs into the pan and fry to your desired doneness (sunny-side up is traditional).

On a large platter or individual plates, arrange a serving of white rice, a generous portion of the cooked beans, and a portion of the ground meat mixture.

Place a piece of chicharrón, a chorizo sausage, and a fried plantain slice on the platter.

Top the rice with a fried egg and place an arepa on the side.

Add avocado slices or halves as a garnish.