Black Bean Fried Rice with Peppers, Coriander and Fried Eggs

Chill. For the Rice: In a big heavy-bottomed saucepan, heat oil over (2 tablespoons) a mid-sized flame till shimmering. Tip in two-thirds of onion and cook, mixing, till softened and translucent, around 5 minutes. Add rice and cook, mixing, till grains are shiny and uniformly coated with oil, 2 to 3 minutes. Tip in water or stock plus salt, increase heat to high, plus bring to the boil. Put bell pepper upon top of rice. Boil rice without mixing till most of the liquid has evaporated plus you can see little bubbles bursting on the surface of the rice. Promptly turn the heat down to the lowest setting, cover, and heat for 15 minutes. Take out and discard bell pepper. Fluff rice using chopsticks or fork, next leave till it is cold. Move to an airtight container and chill for a period of 24 hours. For this Beans: Spread beans out in a rimmed baking tray. Pick out any debris and broken beans. Move beans to colander plus rinse under cold running water. Put rinsed beans in a big pot plus cover using cold water; water should cover beans around 7.6 cm. Let soak for 30 minutes. Bring beans in order to a boil over a high flame. Reduce heat to maintain a simmer plus heat beans for a period of 30 minutes. Turn off heat, cover beans, plus leave to rest 1 hour. Bring beans back up in order to boil over a high flame. Tip in salt plus garlic, reduce heat to maintain a simmer, plus heat till beans are tender, 30 to 60 minutes. Tip off the liquid beans or, if wanted, strain over a bowl plus retain liquid for another use. You should have around of cooked beans (3 cups); measure out of beans and reserve the (2 cups) rest for another use. For the Gallopinto: In big saucepan, heat leftover 2 tablespoons oil over a medium-high flame till shimmering. Add leftover onion and cook, mixing, till softened and translucent, around 5 minutes. Add rice and beans, and cook, mixing, till rice is uniformly coated. Carry on cooking, mixing, to let flavors to meld and gallopinto to become a little crisp, around 10 minutes. Eat at once using scrambled or fried eggs, one side of corn tortillas, plus queso fresco. Put a lid on and cook over a low flame for an extra 10 minutes (see note) if wanted.