Bring beans, 4 cups water, and bay leaves to a boil in a large saucepan over high heat. Reduce heat, cover partially, and simmer 60-70 minutes until the beans are tender. Drain and discard the bay leaves.
Bring rice, one tablespoon oil, 1/2 teaspoon salt, and remaining water to a boil in a covered saucepan over medium-high heat. Reduce the heat and simmer 45 minutes until rice is tender. Set aside and keep warm.
Heat remaining oil in a large saucepan over medium-high heat. Saut� onion, bell pepper, and celery 6-8 minutes until softened. Add and cook garlic one minute. Add allspice, cloves, cayenne, remaining salt, and black pepper, cooking for one minute.
Stir in cooked beans, vegetable stock, tomato, thyme, and hot-pepper sauce. Cook 6-8 minutes to heat through. Distribute rice among individual bowls and top with beans and cilantro.
