Heat the olive oil in the bottom of a large saucepan. Add the onion, bell pepper, celery, and garlic with a pinch of salt, and cook for about 5 minutes, or until softened.
Drain and rinse the beans. Add them to the pot along with the vegetable broth, and seasoning (dried thyme through liquid smoke).
Bring the mixture to a boil, reduce it to a simmer and cover. Cook for about 2 hours, keeping covered and stirring occasionally, until beans are completely soft. Remove the bay leaf. Adjust seasoning to taste.
For a thicker texture, mash some of the beans against the side of the pot.
For the Cajun red bean stuffed delicata squash:
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner. (You may need two baking sheets if your squash are on the larger side).
Rub the squash halves with a very light coating of oil and place on the baking sheet.
Roast for about 30 minutes, or until the flesh is tender and the skin is slightly crisp.
Add a scoop (approximately 1/2 cup) of vegan Cajun red beans to the inside of each squash half that you plan to eat now. Return to the oven for about 10 minutes, or until the beans are warm through. Store leftover squash and beans separately from each other.
Serve with sliced green onions, and hot sauce (if desired).