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1
Peel and dice the onions. Clean, trim and dice the celery. Peel and dice the half of the carrots. Peel and chop the remaining carrots into large 3/4 inch chunks. Reserve these larger chopped carrots for later.
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2
Heat the 2 tablespoons of oil in a large pot over medium-high heat. Add the diced onions, celery and smaller diced carrots. DO NOT ADD THE LARGER CHUNK CARROTS. Add the ground coriander, ground cumin and whole thyme leaves. Stir to combine and continue to cook until the vegetables are soft stirring frequently, about 7 minutes. Peel and chop the garlic and add to the vegetables, stir and continue to saute for another 2 minutes.
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3
Add the tomato paste and stir into the vegetables then add the water or vegetable stock and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes. Then add the Fire Roasted Tomatoes and larger chunks of carrots and return to a simmer and cook until the carrots are just soft. At this point you can remove the bay leaves from the pot.
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4
When carrots are just soft add the drained and rinsed black beans then add the remaining kidney and white beans along with the liquid in the can. Return to a boil then remove from heat. Add the lemon juice, Louisiana Hot Sauce and white wine vinegar, stirring to combine. Then add salt and pepper to taste.
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5
While the bean stew is cooking cut the potatoes into 3/4 - 1 inch chunks (you can peel if desired). Place the cut potatoes into a bowl and toss with the olive oil, paprika, salt and pepper. Pour potatoes out onto an oiled baking pan and spread potatoes out into a single layer and roast in a preheated 400 degree oven for 25 to 30 minutes until they are done. Remove from oven and keep warm.
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6
Prepare the brown rice according to the package directions.
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7
To assemble, place the bean stew into a warm bowls and top each bowl with a large spoonful of the potatoes (6 to 8 pieces) then top with about 1/2 cup of cooked brown rice. Serve with additional hot sauce.
