Wash your beans and soak overnight in cold water. Drain the beans and place them in a large pot and add
water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce heat
to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
When the beans are tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or
until beans are fully cooked. (Add additional water as necessary).
Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10
minutes, stirring until softened.
Reduce the heat to low, add salt, cook for 10 minutes more, stirring occasionally until the sauce has
thickened. Check and adjust the seasoning.
POWDERED BEEF
Place the flank steak in a plastic bag and add garlic, scallions, onion cumin, salt and pepper.
Refrigerate for 2 hours.
In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce heat
to medium-low and cook beef for 1 hour or until the beef is cooked.
Remove beef from water and set aside to let cool. You can save the water used to cook the beef to make
soup or just as a beef stock for other dishes.
Cut beef into chunks and place in a food processor. Process until the beef is of a powdered consistency.
ASSEMBLING THE BANDEJA PAISA
Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
When serving bandeja paisa, heat the beans, white rice, powdered beef and hogao.
Fry baked plantains in deep frying oil (or enjoy them baked for a healthier option).
Fry eggs and chorizos.
To serve, place ingredients as you like, don't forget sliced or diced avocado. Top the beef with the
chorizo.
