Bandeja Paisa (Without Nuts)

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of red beans with enough water to cover by 5.08 cm. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender. Drain any excess water.
2. 2While the beans simmer, heat a 30.48 cm skillet over medium-high heat. Add the about 225 g of ground beef and cook, breaking it up with a spoon, for 5-7 minutes, until browned. Drain off any excess fat. Stir in the 0.5 cup of hogao and cook for 1 minute more. Season with salt, pepper, and cumin.
3. 3In the same 30.48 cm skillet, add the 4 links of chorizo. Cook over medium heat for 8-10 minutes, turning occasionally, until the chorizo is browned and cooked through. The internal temperature should reach 74°C. Remove from skillet and set aside.
4. 4In a separate skillet, heat 0.635 cm of cooking oil over medium-high heat to 175°C. Peel and slice the 1 large plantain into 1.27 cm thick rounds. Fry the plantain slices for 2-3 minutes per side, until golden brown and tender. Remove from skillet and drain on paper towels.
5. 5In a clean skillet, heat 1 tablespoon of cooking oil over medium heat. Crack the 4 large fried eggs into the skillet and cook for 2-3 minutes, or until the whites are set and the yolks are cooked to your preference. Season with salt and pepper.
6. 6Place the about 225 g of chicharrón (pork belly) in a large skillet over medium-high heat. Cook for 10-15 minutes, turning occasionally, until the skin is crispy and puffed, and the meat is cooked through. The internal temperature should reach 74°C.
7. 7Warm the 4 small arepas on a dry skillet over medium heat for 2-3 minutes per side, until heated through.
8. 8Slice the 1 large avocado. Arrange the 2 cups of red beans, 2 cups of white rice, about 225 g of chicharrón, about 225 g of ground beef, 4 links of chorizo, 4 large fried eggs, sliced avocado, fried plantain slices, 4 small arepas, and 0.5 cup of hogao on a large platter to serve.

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