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Bandeja Paisa
Prep 45min
Total3hr0min
Ingredients24
Servings6
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Ingredients
3
cups cargamanto beans or large red beans
2
tablespoons of oil
2
lbs ground beef
1
cup hogao
2
lbs bacon
Chicharrones (fresh pork rinds )
6
eggs
Sweet plantains (ripe) or tostones
Arepa
Salt, if desired
Hogao
4
large onions
4
tomatoes
Cilantro
Salt
Vinegar
Achiote paste
Oil, about 2 tablespoons
Ground beef
2
lbs ground beef
Hogao
Bacon crumbled into pieces
Arepa Antioqueña
3
cups corn flour (white or yellow), for arepa
2
cups warm water
2
teaspoons oil
Salt, if desired
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Directions
1
Cover beans in water; let soak overnight (night before making the recipe). Cook beans in same soaking water and stir in half the oil. When the beans are soft, add the salt.
2
Meanwhile, cook ground beef in oil, stir in half the hogao; stirring well. Crumble bacon and fry chicharrones.
3
When beans are tender, stir in remaining hogao and cook 5 to 10 additional minutes. In skillet add oil over high heat , carefully fry sweet plantains or tostones ; fried the eggs. Serve dish in trays with rice, avocado and arepas.
4
Hogao o Guiso:
Mix all ingredients together and cook in skillet for 10 minutes.
5
Arepas:
Place corn arepa flour in large bowl enough to knead in it. Stir in oil over flour.
6
Stir in salt to water; mix until dough is formed.
7
Make a ball of dough in your hand; flatten to small patties.
8
Heat oil in skillet over medium high heat, cook until browned on both sides.
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For the bean broth to thicken, stir in any root vegetable such as potato, or spinach. During cooking, stir, dilute well. If you can’t find cargamanto beans, use any large red bean.
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No nutrition information available for this recipe
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