Sort beans to remove any debrit, then place in a container and cover with 2 inches cold water.

Cover and set aside to soak at room temperature overnight.

Drain beans and transfer to a large saucepot and cover with 2 inches fresh cold water.

Bring to a boil.

Reduce heat to low, cover and simmer until tender, about 1 hour.

Reserve 2 1/2 cups bean cooking water and drain beans. Set aside.

In a large high-sided skillet, heat oil over medium-high until hot.

Add onion, pepper, garlic and celery and cook, stirring frequently, until tender, about 10 minutes.

Transfer vegetables to a large bowl.

Add kielbasa to skillet and cook, stirring occasionally, until browned on both sides, about 5 minutes.

Add vegetables back to skillet and stir in cayenne, oregano, salt, cooked beans, reserved bean water and bring to a boil.

Reduce heat to medium and simmer until thick and heated through, about 15 minutes, stirring occasionally.

Serve over rice.