SafePlates

Ingredients

• 4 arepas (corn cakes)
• 1 cup cooked red beans (seasoned with salt, garlic, and onion)
• 2 large plantains, peeled and sliced
• 2 cups white rice
• 4 eggs (optional, omit for vegan version)
• 1 cup soy chorizo
• 1 large avocado, sliced
• 1 cup hogao sauce
• Salt and pepper to taste
• Olive oil for frying
• 2 tomatoes, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. Prepare the beans: Cook the red beans with garlic, onion, and salt until they are soft and flavorful. Set aside to keep warm.
2. Cook the rice: In a separate pot, cook the white rice according to package instructions until fluffy. Set aside.
3. Fry the plantains: Heat olive oil in a frying pan over medium heat. Add the sliced plantains and fry until golden brown on both sides. Remove from the pan and set aside on paper towels to drain excess oil.
4. Prepare the soy chorizo: In a pan, cook the soy chorizo over medium heat until it's heated through and slightly crispy. Set aside.
5. Cook the eggs (optional): In the same pan used for plantains, fry the eggs to your liking (sunny side up is traditional). Skip this step for a vegan version.
6. Prepare the hogao sauce: Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until soft. Add chopped tomatoes, salt, and pepper, and cook until the mixture is thick and flavorful.
7. Assemble the bandeja paisa: On a large platter, arrange a portion of beans, rice, fried plantains, soy chorizo, avocado slices, and arepas. Pour the hogao sauce over the beans. Place the fried eggs on top if using.
8. Serve immediately, allowing everyone to mix and match components as they like.