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Rinse the brown rice thoroughly. In a pot with a tight fitting lid, bring the rice and 3 cups of water to a boil, and reduce heat to low and maintain a gentle simmer. Cover the pot and cook the rice until the water has been absorbed, about 20 minutes. Remove the pot from the heat and keep the rice covered until needed.
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In a blender, puree three quarters of the rinsed beans in 4 cups of the broth until smooth. Add the remaining beans to the pureed mixture, but do not blend.
Cut the sausages into quarters lengthwise and cut them crosswise into 1/8-inch thick slices.
Heat a 4- to 5-quart stew pot over high heat, add the oil, and wait until it shimmers. Add the onion and celery and cook, stirring with a wooden spoon, until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Add the sausage, chili powder, thyme, bean puree, and bell peppers, bring to a simmer and cook for 10 to 15 minutes, stirring frequently.
Season with salt and pepper. Serve the red beans over the rice, garnished with the sliced scallions.
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