Soak the beans overnight in a large pot with 5 quarts water. Drain, rinse and return to the pot with 6 cups water. Bring to a boil, then reduce the heat and simmer, skimming the foam, while you prepare the vegetables. Heat the oil in a large skillet and sauté the onion, garlic, celery, carrot and green pepper until wilted, about 5 minutes. Add the vegetables to the beans, along with the seasonings, tomato paste and wine and continue simmering, stirring occasionally. After about 30 minutes, taste the sauce. Add Tabasco to taste and adjust the other seasonings. Cook the beans until tender, a total of about 1 1/2 hours. In the meantime, combine the 2 tomatoes, 4 green onions, parsley, poblano  pepper, 1 T olive oil, 1 T wine vinegar, and Tabasco to taste in a bowl to make the salsa, allowing the flavors to blend for about an hour. Taste and add more Tabasco, if needed. Just before serving, stir the  remaining chopped celery, green pepper and green onions into the bean mixture. Serve the beans over the rice, then top with salsa.