Bandeja Paisa

Step 1

If using dried beans, soak overnight and cook until tender. Otherwise, warm canned beans.

Step 2

Peel and slice plantains into 0.25-inch thick rounds. Pat dry with paper towels.

Step 3

Season beef steak with salt and pepper. Season pork ribs with salt and pepper.

Step 4

In a medium pot, bring 2 cups water to boil. Add 1 cup rice and 0.5 teaspoon salt. Reduce heat to low, cover, and simmer for 18 minutes until tender.

Step 5

Heat 2 tablespoons oil in a skillet over medium heat. Sauté diced onion and minced garlic until fragrant, about 2 minutes.

Step 6

Add cooked beans to the skillet, stir well, and simmer for 5 minutes. Season with salt and pepper to taste.

Step 7

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook pork ribs for 8-10 minutes, turning occasionally until browned. Set aside.

Step 8

In the same skillet, cook beef steak over medium-high heat for 4-5 minutes per side until medium-rare. Set aside.

Step 9

Cook chorizo in the skillet for 6-8 minutes, turning occasionally until browned. Slice if desired.

Step 10

Heat 1 cup oil in a deep skillet to 350°F. Fry plantain slices in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels and salt lightly.

Step 11

Fry 2 eggs sunny-side up in a separate skillet until whites are set and yolks remain runny.

Step 12

Divide rice between 2 large plates, arranging as a bed.

Step 13

Arrange beans, beef steak, pork ribs, and chorizo on each plate alongside the rice.

Step 14

Add fried plantain chips, avocado slices, and a fried egg to each plate.

Step 15

Top with crumbled queso fresco, fresh tomato slices, and cilantro. Serve immediately.