To make the beans: Pour the olive oil into a Dutch oven or heavy stockpot over medium heat. When it shimmers, add the onion, bell pepper, and celery. Cook, stirring occasionally, until the onion just starts to turn translucent, 4 to 5 minutes. Stir in the Creole seasoning and paprika and cook until fragrant, about 1 minute.

Add the beans, broth (adding more if needed to cover the beans by 1 inch), bay leaf, and kombu. Increase the heat to high and bring to a boil. Reduce the heat to medium-high and let the beans boil for 10 minutes, then reduce the heat to low, cover, and cook until the beans are so tender they are almost falling apart, 4 to 5 hours, checking occasionally and adding more broth if needed to keep the beans covered.

Stir in the soy sauce, Tabasco, and salt. Taste and add more soy sauce, salt, and Tabasco if needed. If you want the beans to be a little creamier, use a wooden spoon or a potato masher to smash some against the side of the pot or use an immersion (handheld) blender to briefly—very briefly!—puree some of the beans in the pot. (You can also scoop out a cup or so, puree in a blender, and return to the pot.)

To make the rice: Pour the grapeseed oil into a saucepan over medium-high heat. Add the onion, butter, bay leaf, and salt and cook, stirring frequently, until the onion is soft, 6 to 8 minutes. Add the rice and stir to coat. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let the rice sit for at least 10 minutes, then uncover and fluff.

Serve the beans in bowls with a scoop of rice in the center and sprinkle the chives on top. Pass more Tabasco at the table.