Soak the beans overnight. Or simply used canned beans, rinsed and drained. (Then don't cook them.)
Drain, rinse, add fresh water and cook the dried beans for 10-15 minutes in a pressure cooker or Instant Pot, until done. (You can also cook them on top of the stove, but it takes much longer—about 45 minutes.)
Preheat the oven to 450°F degrees. (See note)
Toss the diced green pepper in 2 tablespoons olive oil.
Place the green peppers in a single layer on a baking sheet topped with parchment paper.
Bake the green peppers for 20-30 minutes until nicely roasted and a bit smoky.
Sauté until the onion is transparent and the vegetables are soft, about 5-6 minutes.
Add the beans, bay leaves, sage, oregano, jalapenos, cayenne, vegetable stock, and Worcestershire sauce.
Bring to a boil, then reduce the heat and simmer, uncovered, until the juice is reduced down a bit. Remove about 1 cup of beans (don't worry about keeping the veggies out) and mash them in a food processor or by hand.
Remove the bay leaves and serve over rice (I prefer brown rice), garnishing with the scallions and Tabasco as desired.
A little bit of sour cream and some Cucumber Salsa added at the serving stage is yummy too.
Note: Roasting the peppers brings out the flavor of them, but you can simply sauté them with the onions and skip the roasting part.