To begin, prepare the red beans. In a large pot, boil the soaked beans in water until tender (about 1–1.5 hours). Meanwhile, heat the vegetable oil in a pan over medium heat. Sauté the onion, garlic, and tomato until soft. Add the cumin, salt, and pepper to the mixture and stir well. Once the beans are tender, add the sautéed ingredients to the pot, simmering for 20 minutes to allow the flavours to meld.

While the beans are simmering, prepare the chicharrón (crispy pork belly). Score the pork skin to create small squares, then rub generously with salt. Place the pork belly strips in a skillet with just enough water to cover the bottom. Cook over medium heat until the water evaporates and the fat renders out. Continue frying in its own fat until the skin turns golden and crispy. Remove and drain on paper towels.

Next, prepare the rice. In a medium saucepan, cook the white rice following your preferred method. For extra flavour, add a clove of garlic and a pinch of salt to the cooking water. Once cooked, fluff the rice with a fork and keep it warm.

Fry the plantain slices. Heat vegetable oil in a skillet over medium heat and cook the slices until golden brown and caramelized on both sides. Remove and drain on paper towels. To keep the plantains tender, fry them in batches without overcrowding the skillet.

Cook the chorizos. Grill or pan fry the sausages over medium heat until browned and cooked through, turning occasionally for even cooking. If you prefer a smokier flavour, grill them over an open flame.

Prepare the arepas. Heat a griddle or non-stick skillet over medium heat. Cook the arepas until they are golden brown and slightly crisp on both sides, about 3–4 minutes per side.

Fry the eggs sunny side up in a small skillet with a bit of oil or butter. Season lightly with salt and pepper. Ensure the yolks remain runny, as this adds a rich texture to the dish.

Assemble the Bandeja Paisa. On each plate, arrange a portion of white rice, beans, a piece of crispy chicharrón, a chorizo, fried plantain slices, an arepa, a fried egg, and avocado slices. Garnish with a lime wedge for a zesty finish. Serve with a side of hogao (Colombian tomato sauce) for dipping or drizzling. Enjoy this hearty meal with a refreshing glass of panela water or tropical fruit juice for an authentic Colombian experience.