Prep the vegetables

• Dice the green and red bell peppers, the white onion and the celery.
• Mince the garlic.
• Cuts don't need to be perfect.

Brown the turkey bacon and sausage

• In a hot pot, sauté the turkey bacon.
• Add the sliced beef sausage and cook until browned.
• Remove the sausage and bacon and set aside.

Sauté the vegetables

• Melt the butter in the same pot.
• Add the onion, bell peppers, celery and garlic and sauté, scraping the bottom of the pot.

Simmer the turkey leg with the vegetables

• Add the smoked turkey leg and the water.
• Cover and cook until the turkey leg is tender.

Add the beans and spice blend

• Add the canned dark and light red beans and stir everything together.
• Stir in the paprika, garlic powder, cayenne pepper, thyme, black pepper and chicken bouillon powder.
• Return the reserved sausage and bacon to the pot.

Simmer and thicken

• Cover and let simmer.
• Smash some of the beans against the pot to create a thick gravy.

Serve

• Serve the red beans over white rice, with corn bread on the side.