2 cups dried Anasazi beans
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, finely chopped
2 ribs celery, sliced
12 ounces kielbasa sausage, cut into 1/2-inch thick slices
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
4 cups cooked long-grain rice
Rinse and drain beans. Place beans in a large saucepot and cover with 2 inches cold water. Bring to a boil. Reduce heat to low, cover and simmer 1 hour or until tender. 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 4 to 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.