Rinse and drain soaked beans.
Bring 6 cups of water to boil in a large soup pot. Throw in two whole garlic cloves, 1 bay leaf and the optional dried pepper. Add the beans. Cover and reduce heat to medium. Leave the beans to themselves for 2 hours, or until tender but shapely.
In a separate large pot, heat the oil over medium-high heat. Add the 6 cloves chopped garlic, the chopped onions, celery and peppers. Cook, stirring, until vegetables soften and glisten with the oil, about 10 minutes. Add the thyme, hot sauce, allspice and smoked paprika and optional and dried pepper. Carefully tip the beans into the pot of vegetables. Stir to combine.
Bring to a boil, then reduce heat to medium or medium-low, until you reach a very low simmer. Continue cooking, uncovered for 2 to 3 hours. The longer it cooks, the happier the beans and you will be. You need only give it an occasional stir. When you until you have a pot of creamy red and you can’t tell where the beans start and the vegetables end, you have achieved RBR.
Remove bay and whole garlic. Season with sea salt and pepper.