Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a large saucepan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
In a 3 1/2- or 4 -quart crockery cooker combine beans, onion, celery, garlic, bouillon, basil, and bay leaf. Pour the 1 1/4 cups water over all.
Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4 to 5 hours.
Cook brown rice according to package directions; keep warm. Remove bay leaf from bean mixture; discard. Stir undrained stewed tomatoes, chili peppers, and hot pepper sauce into cooked beans. Cook 30 minutes more. Serve bean mixture over hot cooked rice.