Place beans in a stockpot with 6 cups water. Stir in bay leaves, soy sauce, paprika and oregano. Bring to a simmer over medium heat. Remove from heat and let sit overnight.
Blacken poblano and red bell pepper over a high gas flame or under a broiler. Remove skin, core and seeds. Chop. Stir into beans along with tomatoes, onion, garlic, TABASCO® Chipotle Sauce, brown sugar, salt and pepper. Cook for 2-3 hours or until done over medium heat; alternatively, cook for 6-8 hours on low heat in a slow cooker. The beans should be soft and creamy. Stir in cilantro.
Makes 8 servings.