Step 1

Add the smoked turkey to a pot of boiling water. Use enough water to submerge the turkey. Boil for 45 minutes to an hour to soften the turkey. I like to do this as the beans are quick soaking.

Step 2

Fill a Dutch oven or soup pot with water (enough to cover the beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the beans. Place the lid on the pot. Allow the beans to soak for 1 hour.

Step 3

Place a Dutch oven or soup pot (I use the same one) on medium-high heat and add the sausage rounds. Cook for 5-6 minutes or however long it takes to brown both sides. Remove the sausage and set it aside.

Step 4

Add the celery, green peppers, onions and garlic to the pot. Saute until translucent and fragrant.

Step 5

There should be brown bits in the bottom of the pot from the cooked sausage and vegetables. Leave these intact because they contain flavor. Pour the broth into the pot and use a wooden or silicone spoon to break down the brown bits in the pot and deglaze the pot..

Step 6

Add in the cooked sausage, beans, smoked turkey, spices, and bay leaf. Stir.

Step 7

Place the lid on the pot and lower the heat to medium-low. Cook for 2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.

Step 8

Open up the pot and remove the bay leaf and smoked turkey. If you like meat in your red beans, use 2 forks and shred the turkey and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.

Step 9

Cool before serving and serve with cooked rice.