Bandeja Paisa (Simplified & Allergy-Friendly)

Instructions

1. 1The night before or at least 4 hours ahead, place the 1 cup of red beans in a large bowl and cover with plenty of cold water. Let them soak. When ready to cook, drain the beans and rinse them well.
2. 2In a large heavy-bottomed pot, combine the drained 1 cup of red beans with 6 cups of fresh water and 1 teaspoon of salt. Bring this to a boil over high heat, then reduce the heat to low, cover the pot, and let simmer for 1.5 to 2 hours, or until the beans are tender. Check occasionally and add a little more water if they look dry.
3. 3While the beans are simmering, heat 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the about 450 g of ground beef and cook, breaking it apart with a spoon, until it is well browned, about 5-7 minutes. Drain off any excess fat.
4. 4Add the 1 medium chopped onion and 3 cloves of minced garlic to the skillet with the ground beef. Cook, stirring often, until the onion is soft and translucent, about 5 minutes. Stir in 2 tablespoons of tomato paste and cook for 1 more minute, stirring constantly.
5. 5While the beef mixture is cooking, peel the 2 large ripe plantains. Slice them into 1.27 cm thick rounds. Heat about 0.635 cm of vegetable oil in a separate medium skillet over medium-high heat (190.6°C / 190°C). Carefully place the plantain slices in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until they are golden brown and slightly puffed. Remove with a slotted spoon and drain on paper towels.
6. 6To serve, arrange the cooked 4 cups of rice, the tender 1 cup of red beans, the browned ground beef mixture, the golden fried plantain slices, 4 dairy-free arepas, and 1 medium sliced avocado on a large platter for everyone to share.

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