If you are using a slow cooker that has a sauté function, choose the sauté function and set the temperature to 250 degrees. (If you don't have a regular slow cooker with a sauté function, you’ll have to use a large skillet and transfer the contents to the slow cooker at step 2.) Either way, add 2 tablespoons of olive oiland sauté the onion for 7-8 minutes over low heat. When the onion is translucent, add the garlic, and then the celery. Sauté for about 5 minutes and add the red pepper, half of the orange pepper, cumin, cayenne, bay leaves, salt, and pepper. Sauté a few more minutes (and then add to the slow cooker if you have been using a skillet).

Add the chopped tomatoes, stock, orange zest, orange juice, and lime juice to the slow cooker. Drain and rinse 2 cans of black beans, and add them to the slow cooker, along with the remaining can of un-rinsed black beans. Cook on high for 5 hours.

About an hour before you’re ready to serve, make your brown rice, either on the stove top or in your rice cooker.

About 15 minutes before you are ready to serve, sauté the remaining chopped orange bell pepper and cut or crumbled El Zapatista in a skillet using about a tablespoon of olive oil for about 4–5 minutes. Add the contents of the skillet to the slow cooker, along with the scallions and cilantro. Cook for about 5-10 minutes until heated through. Add the optional hot pepper sauce right before serving over plenty of hot cooked brown rice.