Pour the beans into a colander or sieve and rinse thoroughly with cold water. Sort through the mix and remove any debris or dirt that may be present. Place the beans in a large bowl or pot and cover with at least 2″ of warm water. Allow the beans to soak for at least 3-4 hours prior to cooking. Drain any remaining water and discard, set the beans aside. Preheat oven to 375º.
Cut the roasted carrots into bite sized pieces. Then in a dutch oven or “oven safe” pot, sauté the celery, onion, and carrots in a few tbsp. of olive oil over medium-high heat.
When the onions become translucent (4-5 min.), add the diced turkey, green beans, sweet potato, and 6 cups of water. Bring to a boil and stir in the soaked beans. Add the bay leaf, cover the pot, and move to the 375º oven. Cook for 1 hour, stirring the mixture at 30 minutes.
After 1 hour, remove from the oven and stir in 1 cup of gravy and 1/2 package of Hurst’s Chicken Seasoning packet. Return to the oven for another 5-10 minutes while you reheat the leftover mashed potatoes.
Remove the bay leafs and add salt and pepper to taste.
Garnish with some of the chopped green onion and serve over some steaming mashed potatoes… a couple of biscuits or rolls work perfect for dunking… Enjoy!
You can substitute our Original 15 BEAN SOUP in this recipe, and simply add some additional "poultry seasoning" in the last hour of cooking.