If using dried beans, cook them the night before until tender; reserve 1/2 cup of bean cooking liquid. If using canned beans, drain and reserve 1/2 cup of the liquid from the can.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add diced onions and bell peppers, sautéing for 4-5 minutes until softened and slightly caramelized.

Add minced garlic to the pan and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon. Stir-fry for 3-4 minutes, allowing the rice to toast slightly and absorb the flavors from the vegetables.

Add the cooked beans and the reserved bean liquid to the rice mixture. Stir everything together, cooking for 5-7 minutes until the liquid is absorbed and the rice takes on a reddish color from the beans.

Season with salt, black pepper, and cumin. Stir in chopped fresh cilantro and remove from heat. Keep warm while preparing the eggs and plantains.

For the plantains: Peel ripe plantains and slice them diagonally into 1/2-inch thick pieces. Heat 2 tablespoons of vegetable oil in a separate skillet over medium heat.

Fry the plantain slices for 3-4 minutes per side until golden brown and caramelized. They should be tender inside with crispy edges. Transfer to a paper towel-lined plate.

For the eggs: In the same skillet used for plantains (or a clean one), add a bit more oil if needed. Crack eggs directly into the pan, season with salt and pepper, and fry to your preference (traditionally served sunny-side up with runny yolks).

To serve: Place a generous portion of gallo pinto on each plate, top with 1-2 fried eggs, and arrange plantain slices alongside. Garnish with additional fresh cilantro if desired.