Soak the beans overnight. Combine dried beans with 4 quarts (8 cups) of water. Let soak at least 12 hours and up to 24 hours. Rinse beans.
Melt butter in Dutch oven or large soup pot. Add onion, bell pepper, celery and 1/2 teaspoon salt. Cook until vegetables are soft, about 7 minutes.
Add garlic, chipotles, paprika, thyme, bay leaves, cayenne and black pepper. Cook until fragrant, about 30 seconds.
Add beans and 9 cups of water. Bring to a boil. Reduce heat to a vigorous simmer and cook until liquid begins to thicken, about 45 minutes.
Add vinegar and remaining 1/4 teaspoon salt. Continue to simmer until thickened and creamy, about 30 more minutes.
Meanwhile, cook rice according to package instructions. Do not add salt, butter or oil for the nutrition information to match what is listed below.
Serve 1/2 cup beans over 1/2 cup cooked rice. Serve with plenty of green onion!