Vegan Red Beans and Rice

I have a note with this recipe that I based it off one by Emeril Lagasse. I just went to look at his recipes on the Food Network site and can't seem to find which one I started with! In any case, no matter it's history, this is a yummy dinner. I think it tastes just like the meat version. Adam doesn't quite agree, but he finds it good in it's own way.

1½ c dry red beans
6 c vegetable broth (optional)
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 T oil
8 cloves garlic, minced
2½ t salt
½ t thyme
½ t black pepper
¼ t cayenne pepper (or more if you like it hot)
1 bay leaf
2 c dry rice

1. Soak beans overnight. Drain and simmer in broth or water for 1 hour. Set aside.
2. Sauté onion, pepper, and celery in oil until soft.
3. Add garlic, salt, thyme, and peppers, cooking one minute more.
4. Add beans and cooking liquid along with bay leaf. Add water if needed to cover the contents of the pan.
5. Bring to a boil, then reduce heat and simmer, uncovered, 2-3 hours. Stir occasionally and add more water if mixture becomes too thick.
6. Cook rice with 4 c water.
7. Serve bean mixture atop rice.