Rinse the beans. Place them into a large heavy pot. Add 4 quarts of water, the olive oil, peppers, garlic, and bay leaf. Cover and bring to a boil over high heat. Once it reaches a boil in about 25 minutes, lower the heat to medium and cook at a medium boil, stirring occasionally, for about 1 hour, until crisp-tender. Carefully scoop out about half of the beans from the pot and place them into the bowl of a food processor fitted with a metal blade. Cover and process for about 20 seconds until fairly smooth. Return the beans to the pot. Add salt and pepper, and the brown rice. Cover and cook at a medium boil, stirring occasionally for about 20 minutes, then remove the cover and continue cooking uncovered for about 35 minutes, until the rice and the beans are tender soft and the liquid has reduced to about 1 inch above the beans and rice. Remove from the heat. Stir in the flax oil. Taste for seasonings.