Colombian · serves 6 · about 120 minutes
The heart of the bandeja paisa: red beans simmered slow with hogao until the broth turns velvet. In Antioquia this isn't a side — it's the reason everyone came to the table.
Ingredients
- 1 lb Iberia Red Kidney Beans W/S 15 oz
- 1/2 lb pork belly or hock, diced
- 2 ripe tomatoes, grated
- 4 scallions, finely chopped
- 3 cloves garlic
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 green plantain, grated (the secret thickener)
- to taste salt and cumin
Method
- Soak the beans overnight; drain. Cover with fresh water by two inches and simmer with the pork 1 hour, skimming as needed.
- Meanwhile build the hogao: warm the olive oil and soften the scallions, garlic, and grated tomato with the Sazon until it collapses into a sauce, about 10 minutes.
- Stir half the hogao into the beans along with the grated green plantain — it melts in and thickens the broth the paisa way.
- Simmer gently 45 minutes more, until the beans are completely tender and the broth coats a spoon.
- Season with salt and a pinch of cumin. Serve crowned with the remaining hogao — white rice and sweet plantain alongside.
- For the full bandeja paisa, add what the day allows: egg, avocado, chicharrón. Nobody's counting.