Blue Potatoes, Rio Zape Beans and Rice

Ingredients

• 8 oz Rio Zape beans
• 1 bay leaf
• 1 stalk celery
• 1 medium peeled carrot
• 4-6 cups filtered water
• 2 tbsp Miyoko’s Creamery vegan butter
• 1 medium carrot, chopped
• 1 medium stalk of celery, chopped
• 1 shallot, minced
• 3 cloves of garlic, minced
• 4 slices vegan bacon, chopped, optional
• 1 tbsp brown sugar
• 1 tbsp bourbon
• 2 tsp paprika
• 1 tsp liquid smoke
• 1 tsp smoked salt
• 1 tsp freshly ground black pepper
• 1 cup of vegetable broth
• 1 cup of the reserved cooking liquid
• 8 small blue potatoes, cut into ¼” slices
• 1 medium poblano pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 8 oz mushrooms, thickly sliced
• 2 Field Roast chipotle sausages, cut into thick diagonal slices
• Cooked white rice
• Thinly sliced scallions
• Mexican jalapeño hot sauce I prefer Poblano brand