Drain and rinse the beans. In a large heavy saucepan heat the olive oil over moderate heat, stir in the garlic, onion, and green pepper, and sauté until the onion is lightly browned. Add the beans, 1/4 teaspoon of black pepper, and enough water to cover the mixture. Bring the water to a boil, lower the heat, and simmer the mixture 1-1/2 to 2 hours, or until the beans are tender. Add water as necessary to keep the mixture from sticking to the bottom of the skillet. Season the beans with salt to taste. In a food processor purée 1 cup of the beans with a little of the liquid and reserve the purée.

Place the pork and sausages in a cold skillet, set over moderate heat, and sauté until the meats are golden brown on all sides, stirring often. Drain off the fat, add the orange juice and wine, season to taste with salt and pepper, and simmer the mixture gently for 5 minutes. Remove the meats from the sauce and set aside. Add the pur6ed beans to the sauce and simmer 5 minutes more.

To assemble the dish, reheat the beans if necessary. Distribute the rice around the rim of a shallow serving bowl and ladle the beans into the center. Arrange the meats over the beans, sprinkle the top with parsley, if desired, and place the orange slices around the edge of the dish. Serve the sauce separately in a sauceboat.