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Bandeja Paisa
Bandeja paisa is a customizable dish. Feel free to change the proportion of the components of the dish. Serve more sausages if you're into sausages, or double the amount of chicharron if that's your definition of pleasure.
Course
Main Course
Cuisine
Colombian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
cooking oil
3
eggs
6
saba bananas
(see notes after the recipe)
3 to 6
chorizos
depending on how small or large they are
300 to 400
grams
chicharron
(see notes after the recipe)
cooked beans
(we used canned)
cooked rice
Instructions
In a frying pan, heat enough cooking oil to reach a depth of one inch.
Fry the eggs in the hot oil, sunny side up. Scoop out and move to a plate.
Peel the bananas and split into halves vertically.
Reheat the oil and fry the bananas until lightly browned. Scoop out and move to another plate.
Pour more oil into the pan to reach a depth of three inches.
Score the chorizos and fry just until blistered. Scoop out and transfer to a plate.
Over medium-low heat, fry the chicharron until crisp.
Ladle rice into plates, place an egg beside the rice and add a scoop of beans.
Arrange the chorizo, bananas and chicharron on the plate.
Optionally, garnish with lime or lemon wedges before serving your bandeja paisa.