The night before you start your prep, pick through the red-speckled beans, discarding the damaged ones and any stones you may find. Wash the beans several times, until the water runs clear. Cover the beans with water and soak them overnight. The next day, drain the beans and discard the water.
Once you are ready to start preparing the ingredients, rinse the jasmine rice in a colander until the water runs clear. Then, cover the rinsed rice with filtered water and allow to soak while you are preparing the rest of the ingredients. Soaking the rice for 15 minutes will reduce the cooking time by 10%. If you soak it longer, it will reduce the cooking time more. Drain the rice thoroughly before you start cooking it.
Preheat the oven to 210 degrees celsius. Place the string beans on a sheet pan and sprinkle with olive oil and salt. As soon as the oven is heated, place the string beans in the oven. The beans will need to bake for 20 minutes.
Add the drained red-speckled beans, bay leaf and water to the electric pressure cooker. Cook for 12 minutes on high pressure.
Place the drained rice in a heavy-bottomed pot with the vegetable stock or broth. Bring the rice to a boil and cook, covered, on low heat for about 12 minutes until the liquid is absorbed and the rice is tender. Allow the rice to rest with the lid closed for at least 5 minutes.
In a saute pan, heat the olive oil on medium-high heat. Fry the onion and garlic with a pinch of salt until translucent and slightly browned. Add the sliced vegan sausage and the liquid smoke drops and fry for approximately a minute. Then, add a large spoon of mashed beans and fry for another minute. Then, add the rest of the beans to the pan. Lower the heat to medium-low and allow to thicken for 10-20 minutes.
After the string beans have baked for 20 minutes, remove them from the oven.