Sort and rinse the beans

• Pick through the beans and remove any stones, sticks or damaged beans.
• Rinse the beans well under cold water and drain.

Rinse the turkey leg

• Rinse the smoked turkey leg under cold water.

Load the slow cooker

• Add the beans and the turkey leg to the slow cooker.
• Add the chopped celery, green bell pepper, onion and garlic.
• Add the butter and season with the chicken bouillon, smoked paprika, onion powder, garlic powder and black pepper.

Add the broth and cook

• Pour in the chicken broth.
• Cover and cook until the beans are tender and the meat falls off the bone.

Remove the bones and stir

• Remove the turkey leg, discard the bones and skin, and shred the meat back into the pot.
• Stir everything together, mashing a few beans to thicken the gravy.

Serve

• Spoon the beans and gravy over rice.
• Finish with Louisiana hot sauce.