Dissolve the salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. Set side.

Melt the butter in a large pot over medium heat. Add the onion, bell pepper, celery, and 1/2 t salt and cook until vegetables are softened, 6 to 7 minutes, stirring often. Add the garlic, chipotle chile, smoked paprika, thyme, bay leaves, cayenne pepper, and black pepper. Cook until fragrant, about 30 seconds. Stir in the beans and 9 cups water. Bring to boil over high heat. Reduce heat to medium-low and simmer vigorously, stirring occasionally, until beans are soft and liquid starts to thicken, 45 to 60 minutes.

Stir in red wine vinegar and 1 t salt. Cook until liquid is thick and beans are fully tender, about 30 minutes.

Discard bay leaves. Add additional red wine vinegar and salt if desired.

Melt the butter in a medium pot over medium heat. Add the rice and cook until edges begin to turn translucent, about 2 minutes, stirring often. Add the water and salt and bring to boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and rice is tender, about 20 minutes. Remove the pot from heat, and let rice sit for 10 minutes. Fluff rice with a fork.

Place the desired amount of rice in individual bowls, add a generous amount of the bean mixture bean. Sprinkle with green onions. Drizzle with hot sauce, if desired.

Enjoy!