Soak 2 cups of dried red beans overnight. Drain and place in a large pot with 8 cups of water, 1 diced onion, 2 minced garlic cloves, 2 bay leaves, and 1 teaspoon cumin. Bring to a boil, then reduce heat and simmer for 90 minutes until beans are tender. Season with salt and pepper.

While beans cook, prepare the ground beef. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook until browned, breaking it apart with a wooden spoon. Add 1 diced onion, 2 minced garlic cloves, 1 diced tomato, 1 teaspoon cumin, 1 teaspoon paprika, and salt to taste. Cook for 10 minutes until vegetables are soft.

Cook 2 cups white rice according to package directions. Keep warm.

Slice 2 ripe plantains diagonally into 1-inch thick pieces. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry plantain slices for 3-4 minutes per side until golden brown. Drain on paper towels.

In the same skillet, add more oil if needed and fry 4 eggs sunny-side up until whites are set but yolks remain runny.

Prepare hogao sauce by sautéing 1 diced onion, 2 diced tomatoes, 2 minced garlic cloves, and 1 tablespoon chopped cilantro in 2 tablespoons vegetable oil for 8 minutes until soft.

To assemble, place a generous portion of white rice on one side of a large platter. Add a large scoop of beans next to the rice. Arrange the ground beef, fried plantains, and fried egg around the plate. Slice 1 avocado and fan out slices on the plate. Top beans with hogao sauce and serve immediately.