Bandeja Paisa (Colombian Mixed Platter)

• 300 g Red kidney beans, dried
• 500 g Pork belly, skin removed by butcher
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 3 tbsp Vegetable oil
• 300 g Long-grain white rice
• 2 medium Plantain, ripe but firm
• 4 Egg
• 2 medium Avocado, ripe
• 2 medium Tomato, ripe
• 4 Spring onion

1. Put the kidney beans in a bowl, cover generously with cold water, and soak for 8 to 12 hours. Drain and rinse well.
2. Cut the pork belly into bite-sized chunks. Finely chop the onion and crush the garlic.
3. Heat 1 tbsp of the vegetable oil in a large pot over medium heat. Add the pork belly and cook for 6 to 8 minutes, turning, until lightly browned and some fat has rendered.
4. Add the onion and cook for 5 minutes until softened, then stir in the garlic and ground cumin for 30 seconds until fragrant. Tip in the drained beans and add enough water to cover by about 5 cm.
5. Bring to the boil, then reduce to a gentle simmer and cook for 75 to 90 minutes, topping up with water as needed, until the beans are tender and the broth is lightly thickened. Taste and adjust the seasoning if you like, then keep warm on a low heat.
6. Rinse the rice until the water runs mostly clear, then put it in a saucepan with 600 ml water. Bring to the boil, cover, reduce to low and cook for 12 minutes; take off the heat and leave covered for 10 minutes.
7. Slice the plantains on a diagonal into 1 to 1.5 cm pieces. Heat the remaining 2 tbsp vegetable oil in a large frying pan over medium heat and fry the plantain for 2 to 3 minutes per side until golden and caramelised; transfer to a plate.
8. In the same pan, fry the eggs over medium heat until the whites are set and the yolks are still runny, 2 to 3 minutes. If you prefer firmer yolks, cover the pan for 30 to 60 seconds to set the tops.
9. Dice the tomatoes and finely slice the spring onions, then mix together for a simple garnish. Slice the avocados just before serving.
10. To serve, spoon the rice onto each plate and ladle over the beans and pork belly with plenty of broth. Add a fried egg, a few slices of avocado and the griddled plantain, then finish with the tomato and spring onion garnish.

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