Soak red kidney beans overnight and drain.

Combine the soaked beans with 6 cups of water in a large pot.

Add black pepper and salt to the pot.

Bring the mixture to a boil, then reduce heat and simmer for approximately 1.5 hours, or until the beans are tender.

While the beans are simmering, chop the celery, dice the onions, and bell pepper.

Sauté the chopped vegetables until softened.

Add the sautéed vegetables, parsley, garlic, and hot pepper sauce to the pot with the beans.

Stir in the vegetable broth (or bouillon cube dissolved in 2 cups boiling water).

Simmer for another 30 minutes, allowing the flavors to meld.

Serve the red beans over cooked brown rice.