While I am Sicilian, my mother was a multi-national cook. Growing up she always made the best fresh cooked beans and rice. When I moved out of the house I made some changes to her recipe - but still remained dissatisfied. I called her and asked what the problem was - She asked me why I left out the RUM. I made that addition & oh my - absolute heaven!
1Place black beans in a glass bowl and cover with water; soak overnight. Drain & rinse beans and place them in a Dutch oven; cover with 6 cups of water. Add the smoked turkey, bay leaf and 1/2 onion. Bring the beans to a boil over high heat; cover, reduce the heat, and simmer for 1 1/2 hour, or until soft. Remove the bay leaf and the onion; discard
2In a medium skillet, heat the oil to medium high; add chopped onion, diced garlic, celery, peppers - sweet and hot; saute' for 5 minutes, or until the vegetables are tender. Add the chopped turkey sausage and saute' until heated through 3-4 minutes; set aside
3Transfer 2 cups of the beans and 1 cup of the broth into a blender, food processor, or magic bullet; pulse until smooth. Return the pureed bean mixture into the pot with the rest of the soup; add the sausage mixture, sea salt, and cracked black pepper and stir well. Simmer the soup for ten minutes. Add the run and simmer five additional minutes
4If you've made 3 cups of white rice or grain - divide between 6 bowls and top with bean soup. It IS delicious