Soak the dried red kidney beans in water overnight, then drain and rinse.

Heat olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and celery; sauté until softened, about 5 minutes.

Stir in the minced garlic, smoked paprika, dried thyme, and bay leaf; cook for 1 minute until fragrant.

Add the soaked beans, 4 cups of chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until beans are tender. Add the sliced sausage halfway through cooking.

While the beans simmer, rinse the rice and cook it in 4 cups of chicken broth according to package directions.

Season the beans with salt and black pepper to taste. Remove the bay leaf.

Serve the hot red beans over a scoop of white rice.