Place beans in a large bowl and cover with fresh water, making sure the water is at least 2 inches above the beans. Soak overnight.
Drain water and rinse beans. Place in the refrigerator until ready to use.
Prepare rice according to package.
Dice the onion, bell pepper, celery, and mushroom. Mince the garlic cloves.
Heat olive oil in a large pot on medium heat for 2-3 minutes.
Add diced celery, onion, mushrooms, and bell pepper.
Cook over medium heat until onions are clear and most water is evaporated. About 10 minutes.
Add Garlic. Stir for 1 min.
Add beans and seasoning. Cook beans without water for an additional 10 minutes with seasoning. This helps to break them down and flavors to come together.
Add 8 cups water and two vegetable bouillon cubes. Drop in Bay Leaves and stir everything together.
Reduce to med-low, cover and simmer for about an hour. Stirring every 10 minutes or so.
Remove lid and continue to cook until most of the liquid has evaporated and the beans are tender. About another 30 minutes to an hour.
Serve over rice.