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1
Using a sharp knife, score the turkey pieces about 1/4-inch deep in several places.
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2
Place the turkey in a large soup pot or stockpot and add the chicken broth, Essence, cayenne pepper and bay leaves.
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3
Add 2 cups of water and bring to a boil.
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4
Reduce the heat to a simmer and cook the turkey, covered, until falling-from-the-bones tender, 2 1/2 to 3 hours.
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5
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones.
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6
Tear the meat into bite-size pieces and set aside.
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7
Reserve the stock separately.
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8
In a large Dutch oven, heat the olive oil until hot.
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9
Add the onions, celery, green and red bell peppers and cook, stirring, until vegetables are softened, 4 to 6 minutes.
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10
Add the garlic and the thyme and cook for 1 minute.
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11
Add the beans and 6 cups of the reserved stock (add water if necessary to bring the volume up to 6 cups) and return to a boil.
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12
Reduce the heat to a simmer and cook, partially covered, until the beans are tender but still firm enough to hold their shape, about 1 1/2 hours.
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13
The beans should be moist but not soupy.
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14
(If the beans are too soupy by the time they are tender, strain the beans and return the cooking liquid to the fire until reduced to a thick sauce consistency.
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15
Return the reduced cooking liquid to the beans.)
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16
Stir the reserved turkey meat into the beans and season with salt and pepper, to taste.
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17
Garnish with the chopped parsley, chives and basil and serve while hot with the Broiled Catfish and Spicy Braised Greens, if desired.
