Dissolve salt in water in a large container. Add the beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Melt butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and salt and cook, stirring often, until the vegetables are softened, 6 to 7 minutes.

Stir in the garlic, chipotle, paprika, thyme, bay leaves, cayenne, and pepper and cook until fragrant, about 30 seconds.

Stir in the beans and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer vigorously, stirring occasionally, until the beans are just soft and the liquid begins to thicken, 45 to 60 minutes.

Stir in the vinegar and salt and cook until the liquid is thick and the beans are fully tender and creamy, about 30 minutes.

Prepare the rice by melting butter in a large saucepan over medium heat. Add the rice and cook, stirring often, until the edges of the grains begin to turn translucent, about 2 minutes.

Add water and salt and bring to a boil. Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 20 minutes.

Remove the pot from the heat, lay a clean folded dish towel underneath the lid to trap excess steam, and let the rice sit for 10 minutes before fluffing with a fork.

Discard the bay leaves from the beans and stir in the remaining butter. Season with salt and extra vinegar to taste, then serve the beans over the rice, finished with scallions and hot sauce.