1pound turkey kielbasa, cut into ¼-inch thick rounds
1cup chopped onion
2celery ribs, chopped
2cloves garlic, finely chopped
2cups reduced-sodium chicken broth
2tablespoons chopped fresh parsley
1 1/2teaspoons hot sauce
4cups hot cooked white rice
Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
Heat oil in a Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides. Add onion, celery and garlic. Cook until onion is tender. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, hot sauce and salt.
Cook beans until tender, 1 ½ to 1 ¾ hours. Add more water if needed. Serve over hot rice.