Community Cocina: Colombian Bandeja Paisa
This past Thursday we had a great time cooking a big bandeja paisa together! We couldn't have cooked such a large dish without everyone's help. Thank you to everyone who came and supported us, and thank you to Chef Mira for guiding us through the process!
Thank you as well to the Orlando United Assistance Center for allowing us to use their space -- we are immensely grateful and we couldn't have these classes without the OUAC's generosity.
Here's the recipe so you can cook a delicious bandeja paisa too!
Colombian Bandeja Paisa
Prep time: 15 minutes
Cooking time: 70 minutes
Since bandeja paisa is a platter of different foods, I've arranged it for the different parts to go first, and then assembled last. Each component creates about 4-6 servings.
Frijoles Colombianos (Colombian-Style Beans)
3 cups cranberry or pinto beans
½ pound pork hocks
6 cups water
1 cup shredded carrots
½ teaspoon salt
½ green plantain, cut into ¼- inch
Guiso (Stew) Ingredients:
1 tablespoon chopped onions
2 cups diced tomatoes
¼ cup chopped scallions
3 tablespoon vegetable oil
¼ teaspoon salt
1 clove garlic, minced
¼ cup chopped cilantro
¼ teaspoon ground cumin
Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
Add salt for taste and serve!
Arroz Blanco (White Rice)
2 Cups long grain white rice, rinsed
3/12 cups water
1 teaspoon salt
1 tablespoon oil
In a medium pot, place the rice and add the water, oil and salt.
Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
Carne en Polvo (Powdered Beef)
1 pound flank steak
5 cups water
2 cloves garlic, crushed
2 Scallions, chopped
½ cup chopped onion
½ teaspoon ground cumin