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Rinse the red kidney beans under cold water and pick out any stones or debris. Place the beans in a large bowl and cover with water. Let soak overnight, then drain and rinse.
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5 minutes.
Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, bay leaves, dried thyme, dried oregano, and cayenne pepper. Cook for another 1-2 minutes, until fragrant.
Add the soaked and drained red kidney beans to the pot. Pour in enough water to cover the beans by about 2 inches.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the beans are tender and creamy, about 1 ½ to 2 hours.
Once the beans are cooked, use a potato masher to mash some of the beans against the side of the pot to thicken the mixture.
Season the red beans and sausage mixture with salt and black pepper to taste.
Serve the red beans and sausage over cooked white rice, garnished with chopped green onions.