How to Make It
Make the red bean stew. Soak beans overnight in cold water in a container allowing for three times the volume. Drain and add new water. Add all ingredients to a heavy-bottomed, non-reactive, tall-sided pot. Bring to a simmer and cook very slowly for two hours, until beans are tender. Set aside.
Make the plantains. Preheat 1 gallon of vegetable oil to 320°F in a heavy-bottomed 16-quart pot. Peel very green plantains and slice lengthwise, extremely thin with a mandoline or slicer. Fry until crispy. Transfer to a towel-lined tray and season ASAP.
Make the ranchero sauce. Heat oil in heavy-bottomed pan. Add onion, pepper, garlic, and chili. Sweat until all veggies are soft, about 5 to 10 minutes. Add chopped tomato and cook until tomatoes are broken down and tender. Transfer to blender and process until the mixture has a smooth consistency. Add water to adjust thickness. Season with salt to taste.
Make the eggs. Heat a nonstick pan on medium-high heat. Add oil and crack eggs one at a time. Cook sunny-side up.
To assemble. Take a large serving dish and pour stewed beans on the bottom. Layer plantain chips evenly on top. Spoon ranchero sauce over chips and carefully slide sunny eggs on top. Garnish with sliced avocado, cilantro, and thinly sliced red onion.