CO
Colombia
Featured recipe
South America
CO
A generous Colombian platter with beans, rice, seasoned beef, plantain, avocado, egg, and chicharrón.
30 min
1 hr 15 min
4 servings
Hard
1 hr 45 min
2 cans (15 oz or 425 g each) pinto beans 1 tbsp neutral oil 1/2 onion, diced 1 tomato, diced 1 garlic clove, minced 1/2 tsp ground cumin 1 cup (240 ml) chicken stock 1 lb (450 g) ground beef 1 tsp salt 4 cups cooked white rice 1 ripe plantain 2 tbsp neutral oil 4 large eggs 1 avocado, sliced 8 oz (225 g) cooked chicharrón 1 lime
1. Cook onion in oil for 4 minutes, then add tomato and garlic. 2. Add cumin, beans, stock, and half the salt and simmer for 20 minutes. 3. Season the beef with remaining salt and cook until browned. 4. Peel and slice the plantain. 5. Fry plantain slices for 2 to 3 minutes per side. 6. Fry the eggs to your preferred doneness. 7. Warm the chicharrón until crisp. 8. Warm the cooked rice. 9. Divide rice, beans, beef, plantain, avocado, chicharrón, and eggs among plates. 10. Serve with lime wedges.
SCHNAX TIP
Start with the beans, since the other parts of the platter cook much faster.