Bandeja Paisa

Ingredients

• 300 g Red Kidney Beans
• 1 pcs White Onion
• 2 pcs Tomato
• 4 pcs Garlic
• 1.5 tsp Cumin
• 2 pcs Bay Leaves
• 7 tbsp Vegetable Oil
• 180 g Long Grain Rice
• 1.98 l Water
• 1.8333333333333333 tbsp Salt
• 0.5 tsp Black Pepper
• 250 g Ground Beef
• 300 g Pork Belly
• 2 pcs Chorizo
• 1 pcs Sweet Plantain
• 2 pcs Eggs
• 1 pcs Avocado
• 2 pcs Arepa
• 2 pcs Scallion
• 4 tbsp Cilantro
• 1 tbsp White Vinegar
• 1 pcs Lime

Method

1. Combine {red_kidney_beans}, half the {white_onion}, half the {garlic}, {bay_leaves}, {water}, and {salt} in a large pot over low heat. Simmer gently until the {red_kidney_beans} are creamy and the broth is lightly thickened, stirring occasionally and adding more {water} if needed.
2. Heat {vegetable_oil} in a skillet over medium-low heat. Add the remaining {white_onion} and {garlic}, sweat until soft, then add {tomato}, {cumin}, {salt}, and {black_pepper}. Cook slowly until the {tomato} breaks down into a thick, jammy sauce and smells sweet.
3. Stir part of the {hogao} into the {red_kidney_beans} pot over medium heat, season again with {salt}, and simmer until the broth coats a spoon and the beans taste deeply savory.
4. Rinse {long_grain_rice}, then bring it to a boil with {water}, {vegetable_oil}, and {salt} in a saucepan over medium heat. Cover, lower to very low, and steam until the grains are tender and separate.
5. Heat {vegetable_oil} in a large skillet over medium-high heat. Add {ground_beef} in a loose layer without crowding, season with {salt}, and cook until browned. Stir in some {hogao} and a pinch of {cumin}, then sauté until the meat is glossy and aromatic.
6. Pat {pork_belly} dry so it crisps, then place it in a skillet over medium heat with a little {water}. Cook until the fat renders, the liquid evaporates, and the {pork_belly} turns deep golden with blistered crackling. Season lightly with {salt}.
7. Sear {chorizo} in a skillet over medium heat, turning until browned all over and cooked through to the center. Rest briefly so the juices settle before slicing.
8. Heat {vegetable_oil} in a skillet over medium heat and add {sweet_plantain}. Fry until deeply caramelized on both sides and tender in the center, then season with a pinch of {salt}.
9. Heat a thin film of {vegetable_oil} in a nonstick skillet over medium heat. Crack in {eggs}, season with {salt}, and fry until the whites are set, the edges are lacy, and the yolks stay runny.
10. Stir {scallion}, {cilantro}, {white_vinegar}, a squeeze of {lime}, {salt}, and a splash of {water} in a small bowl until bright and punchy.
11. Warm {arepa}, then arrange the {red_kidney_beans}, {long_grain_rice}, {ground_beef}, {pork_belly}, {chorizo}, {sweet_plantain}, {eggs}, and {avocado} on large plates. Spoon over the remaining {hogao}, finish with {cilantro} and a squeeze of {lime}, and serve {aji} alongside for brightness.