Bandeja paisa, from Colombia’s Antioquia region, brings pinto beans, rice, avocado, arepa, and several meats together on one hearty platter. It reflects the abundance of the region’s farm cooking.
Simmer the soaked beans with the pastrami in plenty of water, covered, over medium heat for 60 minutes. Adjust the salt to taste.
Cook the steak and sausage in oil over medium-high heat until browned on all sides.
Fry the eggs and warm the arepas in a skillet.
Arrange the rice, beans, steak, sausage, eggs, avocado, and arepa on a large platter.
Serve hot.
Store the beans and meats in separate containers in the refrigerator for 3 days. Prepare the eggs and arepas just before serving.
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