Bandeja Paisa (Gluten-Free Variation)

Ingredients

• 1 cup Red beans
• about 225 g Ground beef
• about 113 g Chorizo (gluten-free)
• about 113 g Chicharrón (pork belly)
• 2 large Fried egg
• 1/2 medium Avocado, sliced
• 1 cup White rice
• 1 medium Sweet plantain (maduros)
• 2 tbsp Olive oil
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1/2 medium Tomato, chopped
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup of red beans with enough water to cover them by at least 5.08 cm. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-55 minutes, or until the beans are tender. Drain any excess water and set aside.
2. 2While the beans cook, prepare the rice. In a medium saucepan, combine the 1 cup of white rice with 2 cups of water and 1/2 tsp of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
3. 3In a 25.4 cm skillet, heat 1 tbsp of olive oil over medium-high heat (190.6°C / 190°C). Add the about 225 g of ground beef, 1/2 medium onion (chopped), 2 cloves garlic (minced), and 1/2 medium tomato (chopped). Cook, breaking up the meat with a spoon, for 8-10 minutes, until the beef is browned and the vegetables are softened. Season with 1/2 tsp salt and 1/4 tsp pepper. Drain off any excess fat and set aside.
4. 4In a separate 20.32 cm skillet, heat the remaining 1 tbsp of olive oil over medium-high heat (190.6°C / 190°C). Add the about 113 g of chorizo (gluten-free) and cook for 6-8 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
5. 5In the same 20.32 cm skillet, add the about 113 g of chicharrón (pork belly). Cook over medium-high heat (190.6°C / 190°C) for 5-7 minutes, turning occasionally, until the chicharrón is golden brown and crispy. Remove from the skillet and set aside.
6. 6In the same 20.32 cm skillet, add slices of the 1 medium sweet plantain (maduros). Fry over medium heat (176.7°C / 175°C) for 3-4 minutes per side, until golden brown and caramelized. Remove from the skillet and set aside.
7. 7In a clean 20.32 cm skillet, heat over medium heat (176.7°C / 175°C). Crack the 2 large eggs into the skillet and fry to your desired doneness, about 2-4 minutes. Remove from the skillet and set aside.
8. 8To serve, arrange the cooked components on a large platter. Place the cooked red beans, ground beef mixture, chorizo, chicharrón, fried eggs, sliced 1/2 medium avocado, white rice, and fried plantain slices onto the platter.

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