Soak the beans: Rinse the beans thoroughly under cold water and then add them to a bowl and soak them in water for at least one hour or overnight.

While the beans are soaking, add the smoked turkey leg to a large pot and cover it with the chicken broth. Turn the heat up to medium high and cover the pot with a lid. Allow the turkey leg to simmer for at least one hour so that the meat can get tender enough to shred.

After one hour, turn the heat off and remove the turkey leg from the pot and set it aside in a bowl so that it can cool down.

Once the turkey leg is cool enough to handle, remove all of the meat from the bone, turn the heat on the pot back to medium, and add the shredded meat back to the pot with the chicken broth.

Drain any water from the soaked beans and give them one final rinse under cold running water. The beans should be slightly puffed up. Genly pour the beans into the pot with the broth and turkey meat.

There should be enough liquid to cover the beans, if there isn’t, add just enough water to make sure the beans are fully covered. Now add in the butter, diced onion, cajun seasoning, garlic powder, black pepper, oregano, and red pepper flakes.

Stir all of the seasonings together with the beans and the turkey meat until everything is fully incorporated. Now add the bay leaves to the pot. Turn the heat down to medium low and cover the pot.

Allow the beans to simmer for 30 minutes, checking every 15 minutes to stir and to make sure they have enough liquid. Add ¼ cup of water as needed.

Cook an additional 30 minutes, just until the beans have softened completely and the liquid has thickened to the consistency of your liking. If you want the beans to be on the thicker side, just use the back of a wooden spoon and smash some of the beans against the pot as you stir.

Taste for seasoning and add more salt and pepper as needed. Serve with a side of rice and cornbread, and enjoy!