Drain the soaked beans and place them in a pot with fresh water to cover by a few centimetres. Bring to a boil, then reduce the heat and simmer for about 1 hour or until tender. In a pan, heat the oil and sauté onion, garlic, tomato, and cumin until fragrant. Stir this mixture into the beans, season with salt, and simmer for 15 minutes.

In a saucepan, heat oil, then add rice and stir for 1 minute to coat the grains. Pour in water and salt, bring to a gentle boil, then reduce to low heat, cover, and cook for 15 minutes or until fluffy. Set aside and keep warm.

Score the pork skin lightly and season with salt. Place the pieces in a skillet over medium heat with a little water. Cover and cook until the water evaporates and the fat begins to render. Continue frying until the skin turns golden and crisp. Drain on paper towels.

Rub the beef with lime juice, salt, and pepper. Grill or pan-fry for 4–5 minutes per side, depending on thickness, until cooked through but still juicy. Rest for a few minutes, then slice thinly.

Cook the chorizos in a skillet over medium heat until browned and cooked through, about 8–10 minutes. Slice diagonally if preferred for serving.

Heat oil in a pan and fry the plantain slices until golden on both sides. Drain on paper towels. For a sweeter result, choose a fully ripe plantain with dark yellow skin.

In a clean pan, fry the eggs sunny side up with a pinch of salt. The runny yolk complements the richness of the meats beautifully.

Heat the arepas on a griddle or skillet for 2–3 minutes on each side until slightly crisp and warm inside.

On each large plate, arrange a serving of beans, rice, and a piece of each meat. Add fried plantain, a fried egg on top, a few slices of avocado, and an arepa on the side. Garnish with coriander.

Serve Bandeja Paisa hot and abundant. The best way to enjoy it is with all components together in each bite, blending savoury, creamy, and sweet flavours.