Instructions: Heat oil in bottom of large heavy sauce pot or Dutch oven. Add celery and onion and cook until translucent, about 5 minutes. Add garlic and bell peppers and cook until fragrant, about 5 minutes.

Add black beans and 8 cups water. Tuck in bay leaf and chiles and stir in salt. Bring to simmer over medium-high heat, cover and reduce heat to just maintain simmer. Cook, stirring occasionally and adding more water if necessary, until beans are cooked through, about 2 1/2 hours.

Season to taste with salt and vinegar-based hot sauce, and serve beans in deep bowls with cheese, cilantro and hot sauce passed separately as garnishes.

This recipe yields 12 to 14 servings.

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