Bandeja Paisa (Dairy-Free Version)

Ingredients

• 2 cups Red beans
• 2 cups Rice
• 1 lb Ground beef
• 4 links Chorizo
• 0.5 lb Pork belly (chicharrón)
• 2 medium Avocado
• 2 large Sweet plantains (maduros)
• 4 large Fried egg (optional)
• 1 cup Hogao (Colombian tomato and onion sauce)
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1To prepare the red beans, first place the 2 cups of red beans in a large bowl and cover them with at least 3 inches of water; let them soak overnight. The next day, drain the soaked beans and transfer them to a large heavy-bottomed pot. Add fresh water to cover the beans by 2 inches, bring the water to a boil over high heat (400°F/200°C), then reduce the heat to low (250°F/120°C) and simmer for 1.5 hours, or until the beans are tender when tasted. Drain any excess water from the pot and stir in the 1 tsp salt.
2. 2To cook the rice, combine the 2 cups of rice with 4 cups of water in a medium saucepan (2-quart). Bring the water to a boil over high heat (400°F/200°C), then reduce the heat to low (250°F/120°C), cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork.
3. 3To cook the pork belly, place the 0.5 lb pork belly in a large, cold skillet (10-12 inch). Turn the heat to medium-high (375°F/190°C) and cook for 15-20 minutes, turning the pieces occasionally with tongs, until the pork belly is golden brown and crispy on all sides. Carefully remove the cooked pork belly from the skillet and set it aside on a plate lined with paper towels to drain excess fat.
4. 4In the same skillet used for the pork belly, add the 4 links of chorizo. Cook over medium heat (325°F/160°C) for 8-10 minutes, turning them frequently with tongs, until they are browned and cooked through. Remove the chorizo from the skillet and set it aside with the pork belly. Next, add the 1 lb ground beef to the same skillet, cook over medium-high heat (375°F/190°C) for 5-7 minutes, breaking it up with a spoon, until it is fully browned; drain off any excess fat, then stir in the 1 cup hogao sauce and 1/2 tsp black pepper, and simmer for 10 minutes over low heat (250°F/120°C) until the sauce has thickened slightly.
5. 5To prepare the plantains, slice the 2 large sweet plantains into 1/2-inch thick pieces on the diagonal. Add 1 tbsp of vegetable oil to a separate medium skillet (8-10 inch) and heat it over medium-high heat (375°F/190°C). Carefully place the plantain slices in the hot oil and fry them for 2-3 minutes per side, until they are golden brown and caramelized. Remove the fried plantains from the skillet and set them aside on a plate.
6. 6If you are including the fried eggs, heat 1 tbsp of vegetable oil in a non-stick skillet (8-10 inch) over medium heat (300°F/150°C). Crack the 4 large eggs into the skillet and cook for 3-4 minutes, or until the whites are fully set and the yolks are still runny. To prepare the avocado, slice the 2 medium avocados in half, remove the pits, and then slice the flesh into even pieces.
7. 7To assemble the Bandeja Paisa, arrange a portion of the cooked rice, the seasoned red beans, the ground beef with hogao, the cooked chorizo, the crispy pork belly, the caramelized sweet plantains, and the sliced avocado on large individual platters or one large shared platter. If using, place a fried egg on top of each serving.

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