Soak the red beans in 5 to 6 cups of water several hours or overnight. Drain the beans from the soaking water and rinse well. Set aside.
In a large pot over medium heat, add olive oil, onions, carrots, bell peppers. Cook until veggies are tender, about 5 minutes. Add garlic and cook for another minute. Stir in the spices and liquid smoke, and cook for about a minute.
Add beans, vegetable broth, and water. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 1 hour. Stir in the TVP and stewed tomatoes. Cook for another 10 to 15 minutes, until the TVP is tender.
In the meantime, place the brown rice in a medium saucepan with the water. Bring the water to a boil and then reduce heat to a low simmer and cook covered for about 30 to 40 minutes. Add salt and pepper to taste.
To serve, add a scoop of rice to beans, along with cornbread and your favorite toppings (like vegan sour cream, vegan yogurt, chopped jalapenos, fresh parsley).