This recipe is loosely based on feijoada, the Brazilian national dish.
1. Many cooks suggest the best way to soft beans. For this dish, I put one cup of dried black beans into a pot with an orange rind. I covered and simmered for 3 hours. Always add water to cover the beans. Rinse the beans and remove the orange rind.
2. Add rice and water to a pot. Cover and simmer until all water has evaporated.
3. Cover the bottom of a large saucepan or pot with water. Over a high flame, saute the onions, garlic, celery, carrots, sausage, and peppers until they become soft, about 10 minutes. Add the soy sauce, cumin, and coriander, and stir to mix thoroughly. Add water as necessary to prevent the vegetables from sticking to the bottom of the pan.
4. Reduce the heat and add the beans, cilantro, and orange juice. Simmer at a very low heat for an additional 15 minutes.
5. I normally od not puree, but the original recipe recommends it. If you have a hand-held immersion blender, puree 1/4 of the stew in the pot. Otherwise, remove 1/4 of the stew from the pot and puree in a blender or food processor. Return the puree to the pot and mix thoroughly. (You can puree more of the stew if you prefer a thinner texture, but do not puree more than half.) Season to taste with salt, pepper, and hot sauce.
6. On a platter, arrange rice into a ring shape and spoon beans into the center, or serve individual portions with the beans spooned over the rice. Garnish with orange slices and cilantro.