Calentado Paisa (Colombian Breakfast Rice and Beans)
Yesterday's rice and beans fried together with hogao until warm and slightly crisp, crowned with a fried egg and served with chorizo, arepa and avocado. The hearty breakfast of Antioquia.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessCook the chorizos
Fry the chorizos in a large frying pan over medium heat for 10–12 minutes, turning, until browned and cooked through. Set aside and keep warm.
Make the hogao
In the same pan, heat the oil and cook the scallions, tomato, garlic, cumin and salt for 5 minutes until soft.
Warm the rice and beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the chorizos
Fry the chorizos in a large frying pan over medium heat for 10–12 minutes, turning, until browned and cooked through. Set aside and keep warm.
Make the hogao
In the same pan, heat the oil and cook the scallions, tomato, garlic, cumin and salt for 5 minutes until soft.
Warm the rice and beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Calentado means 'reheated': it was born as a way to use the rice and beans left over from the previous day's lunch. In the paisa region around Medellín, where beans are eaten daily, it became a breakfast institution.
Today it's served in fancy hotel breakfasts as proudly as in family kitchens.
⭐ Why It's Famous
It's filling, thrifty and full of flavour — a breakfast that keeps farm workers going until lunch.
💡 Fun Fact
Many Colombians insist that calentado tastes better than the original meal, because the beans soak into the rice overnight.
Antioquia (Medellín)
6.24°N, -75.58°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!