Soak dried red kidney beans in water for at least 4 hours, or preferably overnight. Drain and rinse.

Alternatively, use a quick-soak method: boil beans in water for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse.

Cook the soaked beans in a large pot with fresh water according to package or recipe directions until tender. Reserve the bean broth.

Heat peanut oil in a large saucepan or Dutch oven over medium heat.

Add chopped onions and saute until softened, about 5 minutes.

Add mashed garlic, chopped green peppers, and sliced celery. Saute for another 5 minutes until vegetables are tender.

Stir in bay leaves, thyme, cumin, paprika, chopped tomatoes, and vinegar.

Add some of the reserved bean broth to the vegetable mixture.

Simmer the vegetable mixture for 15 minutes, allowing the flavors to meld.

Add the cooked red kidney beans with the remaining bean broth to the saucepan.

Stir in hot pepper sauce and salt to taste.

Bring the mixture to a boil, then reduce heat to low and simmer for about 5 minutes to heat through.

Serve the red beans and rice hot over steaming rice.