Bandeja Paisa (Shellfish-Free)

Ingredients

• 2 cups Dried red beans
• 8 cups Water
• 1 leaf Bay leaf
• 2 tsp Salt
• 2 tbsp Vegetable oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• about 340 g Chorizo sausage
• about 450 g Ground beef
• 4 cups Cooked white rice
• 2 large Ripe plantain
• 1 large Avocado, sliced
• 4 large Fried egg
• about 225 g Chicharrón (pork belly)
• 4 small Arepas

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

Instructions

1. 1The night before, place the 2 cups of dried red beans in a large bowl and cover them with plenty of cold water. Let them soak overnight. The next day, drain and rinse the soaked beans thoroughly.
2. 2In a large, heavy-bottomed pot, combine the drained beans with 8 cups of water, 1 bay leaf, and 2 teaspoons of salt. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are tender when pierced with a fork. Remove and discard the bay leaf.
3. 3While the beans are simmering, prepare the meat mixture. In a 30.48 cm skillet, heat 2 tablespoons of vegetable oil over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and 2 cloves garlic, minced, and cook, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent.
4. 4Add the about 340 g of chorizo sausage and about 450 g of ground beef to the skillet with the onions and garlic. Increase the heat to medium-high and cook, breaking up the meat with a spoon, for 8 to 10 minutes, or until the meat is fully browned and no pink remains. Drain off any excess fat.
5. 5In a separate skillet, fry the 2 large ripe plantains, sliced into 1.27 cm thick pieces, over medium-high heat (190.6°C / 190°C) for about 3-4 minutes per side, until they are golden brown and caramelized. Remove from the skillet and set aside.
6. 6In another skillet, fry the about 225 g of chicharrón (pork belly) over medium-high heat (190.6°C / 190°C) for 5-7 minutes, or until it is puffed up and crispy. Drain on paper towels.
7. 7Prepare the fried eggs. In a non-stick skillet, fry 4 large eggs over medium heat (162.8°C / 160°C) until the whites are set and the yolks are cooked to your preference. This usually takes 3-5 minutes.
8. 8To assemble the Bandeja Paisa, place a portion of the cooked 4 cups of white rice on each of the 4 large platters. Arrange the cooked beans, the browned chorizo and ground beef mixture, a piece of fried plantain, 1/4 of the sliced avocado, one fried egg, a piece of crispy chicharrón, and one of the 4 small arepas on each platter.

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