This iconic Colombian platter from Medellín is a magnificent feast featuring perfectly seasoned red beans, crispy chicharrón, tender beef, and golden fried plantains all served together on one generous plate. A true celebration of comfort food, this hearty dish combines multiple textures and flavors that showcase the warmth and generosity of Colombian cuisine. It's the ultimate meal for those who want to experience authentic regional cooking at its finest.
⏱️165 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
800 gpork shoulder with skin
400 gred beans
300 gwhite rice
3 piecesgreen plantains
400 gbeef tenderloin
200 gchorizo sausage
1 piecered onion
6 piecesgarlic cloves
2 teaspoonscumin seeds
500 mlvegetable oil for frying
5 gsalt and black pepper
200 gcorn tortillas or arepa dough
Instructions
1PREPARE THE RED BEANS: Rinse 400g of dried red beans under cold water and place them in a large pot with 1 liter of water, 3 minced garlic cloves, 1 cumin seed teaspoon, and salt to taste. Bring to a boil over high heat, then reduce to medium-low and simmer for 1.5 to 2 hours until the beans are completely tender and creamy but still hold their shape. The beans should be soft enough to mash easily between your fingers but not mushy. Stir occasionally to ensure even cooking and add more water if needed to maintain a thick, stew-like consistency.
2COOK THE WHITE RICE: In a separate pot, heat 2 tablespoons of oil over medium heat and add 300g of white rice, stirring constantly for 2-3 minutes until lightly toasted and fragrant. Add 600ml of water with a pinch of salt, bring to a boil, then cover and reduce heat to low. Cook for 18-20 minutes until the rice is tender and all water is absorbed, then let it rest covered for 5 minutes. Fluff gently with a fork, being careful not to crush the grains, and set aside to keep warm.
3PREPARE THE CHICHARRÓN: Cut 800g of pork shoulder with skin into 2cm cubes, keeping the skin intact on each piece. Season generously with salt and pepper on all sides. Heat 250ml of oil in a heavy-bottomed pot over medium-high heat until it reaches 160°C (you can test with a wooden spoon—it should sizzle immediately). Carefully add the pork pieces in batches, being cautious of splattering, and fry for 35-40 minutes until the skin is deep golden brown and crispy and the meat is tender inside. The pork will initially release liquid but should eventually brown beautifully. Remove with a slotted spoon and drain on paper towels.
4COOK THE BEEF AND CHORIZO: Heat 2 tablespoons of oil in a skillet over medium-high heat. Season 400g of beef tenderloin cut into 2cm thick medallions with salt and pepper, then sear for 3-4 minutes per side for medium doneness, creating a golden crust while keeping the inside tender and pink. Remove and set aside. In the same skillet, slice and cook 200g of chorizo sausage until the edges are slightly caramelized and the fat is rendered, about 5-7 minutes. The sausage should maintain its shape while developing a flavorful crust.
5FRY THE PLANTAINS: Peel 3 green plantains by cutting off the ends and making shallow lengthwise cuts through the skin, then peel away the thick skin. Cut the plantains diagonally into 1cm thick slices. Heat 250ml of oil in a deep skillet to 170°C (test with a wooden spoon—it should sizzle steadily). Working in batches to avoid overcrowding, fry the plantain slices for 3-4 minutes per side until golden brown and crispy on the outside but tender inside. Remove with a slotted spoon and drain on paper towels, then season immediately with salt.
6ASSEMBLE THE BANDEJA: Arrange all components on a large platter or individual large plates: place a generous portion of red beans in the center, mound the white rice beside it, arrange the fried chicharrón, beef, and chorizo around the plate, and place the crispy fried plantain slices prominently. For an authentic presentation, you can also serve with a fried egg on top, sliced avocado on the side, fresh corn tortillas or arepas, and a small portion of diced fresh tomato and red onion salad. Serve immediately while everything is still warm and the plantains and chicharrón are at their crispiest.