Bandeja Paisa (Paisa Platter) No ratings yet.


medium prep time 45 mins | cook time 3 hrs | SERVINGS 4

Ingredients

    FOR THE PAISA PINTO BEANS (FRIJOLES PAISAS)

    3 cups La Fe Dry Pinto Beans 

    1/2 lb pork hocks

    6 cups water

    1 cup carrots shredded

    1/2 tsp salt

    2 cups La Fe Frozen Tostone 

    1 tbsp onions chopped

    2 cups diced tomatoes canned or fresh

    1/4 cup scallions chopped

    3 tbsp La Fe Vegetable Oil 

    1/4 tbsp salt

    1 clove garlic minced

    1/4 cup cilantro chopped

    1/4 tsp La Fe Ground Cumin 

    FOR THE WHITE RICE (ARROZ BLANCO) 

    2 cups long grain La Fe White Rice rinsed

    3 (1/2 cups) water

    1 tsp salt

    1 tbsp La Fe Vegetable Oil 

    FOR THE POWDERED BEEF (CARNE EN POLVO) 

    1 lbs flank steak

    5 cups water

    2 cloves garlic crushed

    2 Scallions chopped

    1/2 cup chopped onion

    1/2 tsp La Fe Ground Cumin 

    Salt

    La Fe Black Pepper 

    FOR THE HOGAO (COLOMBIAN CREOLE SAUCE) 

    3 tbsp La Fe Vegetable Oil 

    1 cup scallions chopped

    2 cup diced tomatoes canned or fresh

    1 clove garlic minced

    1 tsp La Fe Ground Cumin 

    1/4 tsp salt

    1/4 tsp La Fe Black Pepper 

    La Fe Sazon 

    FOR THE BANDEJA PAISA (PAISA PLATTER) 

    4 Fried Pork Belly Chicharrones

    4 Cooked La Fe Chorizos 

    4 Fried eggs sunny side up

    4 baked La Fe Frozen Tostones 

    La Fe Lime Juice and Avocado for Serving

Directions

  • Paisa Pinto Beans (Frijoles Paisas)

    STEP ONE

    Regular Pot: Wash the La Fe pinto beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.

  • STEP TWO

    When the beans are cooking, prepare the guiso. In a large skillet, heat the La Fe vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and La Fe ground cumin and cook for 10 to 15 minutes.

  • STEP THREE

    When the beans are almost tender, add the guiso, La Fe frozen tostones, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).

    a. Directions for the slow cooker, use the same ingredients except use just 4 cups of water instead of 6.

    i. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.

    ii. Follow step 2 in the regular pot recipe.

    iii. Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

  • Arroz Blanco (Colombian-Style White Rice)

    STEP FOUR

    In a medium pot, place the La Fe rice and add the water, La Fe vegetable oil and salt.

  • STEP FIVE

    Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

  • Colombian- Style Powdered Beef (Carne en Polvo)

    STEP SIX

    Place the flank steak in a plastic bag and add the garlic, scallions, onion La Fe cumin, salt and pepper. Refrigerate for about 2 hours.

  • STEP SEVEN

    Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.

  • STEP EIGHT

    In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cook the beef for about 1 hour or until the beef is cooked.

  • STEP NINE

    Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency as indicated in the picture.

  • Hogao (Colombian Creole Sauce)

    STEP TEN

    Heat the La Fe vegetable oil in a saucepan, add the tomatoes, scallions, garlic, La Fe ground cumin, La Fe sazon and cook gently for 10 minutes, stirring until softened.

  • STEP ELEVEN

    Reduce the heat to low, add the salt and cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

  • Bandeja Paisa (Paisa Platter)

    STEP TWELVE

    Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.

  • STEP THIRTEEN 

    When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones.

  • STEP FOURTEEN 

    Cook the La Fe white rice and La Fe tostones.

  • STEP FIFTEEN 

    Fry the eggs and La Fe chorizos.

  • STEP SIXTEEN

    To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.

  • STEP SEVENTEEN

    Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!