Step 1

Place beans in large saucepan. Add enough water to cover beans by two inches. Bring to a boil over medium-high heat. Reduce heat; gently boil for 10 minutes. Remove from heat, cover, and let stand for one hour.

Step 2

Place beans, onion, celery, garlic, basil, bay leaf, broth, water, and tomatoes in 4-quart slow cooker. Cover; cook on low heat for 9 to 10 hours (or on high heat for 4 to 5 hours), or until beans are tender.

Step 3

Remove bay leaf. Add chiles and hot sauce (if desired); cook for an additional 30 minutes.

Step 4

Place ½ cup rice in each of six serving bowls. Top evenly with bean mixture.