Heat a pot over medium high heat and brown the sausage, add a little oil if needed. Once crispy, remove from the pot and set aside. I used a 4qt dutch oven for this, a large pot won’t work for the measurements.

To the same pot add the oil, cook the onions, bell pepper, celery and garlic. Cook this for a few minutes until the veggies are a bit soft. Then add the seasonings, beans, turkey neck, water and bouillon. Bring to a boil and add the bay leaf and thyme.

Cover and reduce heat to just before low. Let cook for an hour and half.

After an hour and half remove the lid. Turn the heat up to medium high, stir the beans then smash some of the beans using a spoon, this will thicken the beans. If you don’t want it too thick, don’t smash too many beans.

Next add the sausage in, reduce the heat to medium low and cook uncovered for an additional 15 minutes. Stir every now and then so the bottom doesn’t stick to the pan.

Remove the bay leaves and thyme sticks. Add the fresh parsley and stir. Serve with white rice and chopped chives on top.