In a dutch oven or deep skillet, heat the olive oil over medium heat. Add the onions, celery, garlic, and a pinch of sea salt. Saute for 7-10 minutes or until onions are translucent.
In a food processor or by hand, process or mash 3 cups of kidney beans and add to the pan. Add the remaining (whole) kidney beans, fire roasted tomatoes, spices and liquid smoke.
Bring mixture to a boil, then reduce to a low simmer and cover. Simmer for 25-30 minutes, stirring often to prevent burning.
