2 or 3 smoked turkey legs (or ham bone & ham pieces)
1 large onion, chopped
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp oregano
1 tsp cumin
2 tsp ground black pepper
1 tsp crushed red pepper (optional)
4 cups water
4 cups chicken broth
2 bay leaves
1 sprig fresh thyme
Salt, as needed
Before making the soup soak your beans overnight in a bowl filled with cold water and 2 tsp of salt. Cover the beans and let them soak for up to 24 hours. When ready to cook, pour the water off of the beans and rinse them well. You can also follow the directions above for a quick soak, if needed.
Add the olive oil to a large heavy bottomed pot or dutch oven and turn the heat to medium heat. Add in the smoked turkey legs or ham bone and brown on all sides for flavor and color. Remove the turkey legs from the pot and add in the onions. Sauté the onions until soft and fragrant. If they are cooking too fast, remove the pot from the heat and continue to cook the onions. Add in the garlic and continue to sauté for another 3 minutes. Add in all of the dry seasonings, except for the salt and stir well.
Return the smoked turkey to the pot and add the beans, water, broth, bay leaves, and thyme. Stir everything together and let the beans come to a boil over medium high heat. Once they reach a boil, reduce the heat and let the beans simmer while covered for 1 hour and 30 mins. With a fork pull the meat off of the smoked turkey legs and add the meat to the beans. Remove the bones.
Check on the beans for softness and flavor. You can add salt if needed. When the beans are done, you can keep them on low heat or a warm setting while serving.