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Soak the beans overnight. Drain and set aside.
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Heat the olive oil over medium heat in a large heavy pot. Add the onion, garlic, carrot and celeriac. Sauté until soft, about 5-6 minutes. Add the beans, bay leaves, sage, oregano, chipotles, cayenne, stock, 2 cups of water and Worcestershire sauce.
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Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are tender, about 1 hour.
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Add more water as needed to keep the beans from drying out; when done, the mixture should be saucy yet slightly thick. If it seems too watery, mash a cup of the beans and stir back in. (The dish will also naturally thicken overnight if you are serving it the next day.)
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Remove the bay leaves and serve on rice, passing the Tabasco.