This recipe makes more beans and rice than you will need for Gallo Pinto. Reserve the extras and serve as separate side dishes if you wish.
Heat oil in a medium saucepan. Add celery, onion and bell pepper and suate until vegetables start to soften. Add garlic and cook for a minute. Add rice and cook until well coated and rice starts to turn opaque.
Transfer to a rice cooker, add water and salt, and cook on brown rice setting. Alternatively, cook on the stovetop.
Place beans in a large bowl and cover with 2 inches of water; let soak overnight. Drain beans and place in a pressure cooker, along with celery, garlic, onion, bell pepper, cilantro and oregano. Add water to cover ingredients with about 4 inches of water. Cook 14 minutes on high pressure (follow the instructions for your specific pressure cooker).
Melt butter in a large saucepan over medium heat. Add red bell pepper, onion, cilantro and garlic and saute until vegetables begin to soften. Add 2 cups, cooked, drained black beans (recipe above), Worcestershire sauce, and cumin. Stir and simmer for about 2 minutes. Mix in 2 cups cooked rice (recipe above), toss gently and cook for another 2-3 minutes.