Step 1

Heat the oil in a large Dutch oven or stockpot over medium high heat. Add in the onion and cook until very tender and beginning to brown, about 10 minutes.

Step 2

Add in the garlic, celery, and bell pepper, and continue to cook until just softened, about 3 minutes.

Step 3

Add in the soaked and drained kidney beans, bay leaves, thyme, oregano, cayenne pepper, black pepper, chipotle peppers, red pepper sauce, and vegetable broth. Bring to a boil, reduce heat, and simmer for about two hours, or until the beans are very tender and mushy (see notes about bean cooking time).

Step 4

Season with additional salt and hot sauce. Serve with cooked rice and top with sliced green onions.