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Calentado Paisa

Name: Calentado Paisa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: CO
Ingredients: 3 cups cooked white rice, preferably day-old; 2 cups cooked red beans (frijoles), with a little of their broth; 2 tbsp oil; 4 scallions, finely chopped; 2 tomatoes, diced; 1 clove garlic, minced; ½ tsp ground cumin; ½ tsp salt; 4 Colombian chorizos or other fresh sausages; 4 eggs; 4 small arepas, warmed; 1 avocado, sliced

⏱

10m

Prépa

🔥

20m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Riz et haricots de la veille sautés au hogao, couronnés d'un œuf au plat, avec chorizo, arepa et avocat.

#colombian#paisa#breakfast#beans#rice#eggs#chorizo#leftovers

Portions

Ingrédients

Nutrition

calories690

protein30g

carbs68g

fat33g

fiber10g

Par portion

Étapes

🔒

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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.

⏱11:00

Make the hogao

In the same pan, heat the oil and cook the scallions, tomato, garlic, cumin and salt for 5 minutes until soft.

⏱5:00

Warm the rice and beans

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Fry the eggs

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Serve

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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.

⏱11:00

Make the hogao

In the same pan, heat the oil and cook the scallions, tomato, garlic, cumin and salt for 5 minutes until soft.

⏱5:00

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

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Serve

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History & Culture

The Story Behind the Dish

📍 Antioquia (Medellín)📅 Traditional🍳 CO

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.