Instructions: Lightly coat a large nonstick saucepan with vegetable cooking spray. Heat the pan on a medium-hot burner. Add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 to 8 minutes, or until the vegetables start to wilt. Add the bay leaves and thyme; saute 1 minute until aromatic. Add the beans, garlic, and broth and soup base. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 hour, or until the beans are tender. Add the turkey and continue cooking until the beans are creamy (about 30 minutes). Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions.

Yield: 8 cups

With a few changes, we can balance the protein with carb calories.
*Use pam instead of oil to saute the vegetables.
*Omit the ham hocks and flavor the beans with a defatted chicken broth and ham base. Instead of Emerils favorite cuts (pork sirloin roast or shoulder roast), use something lean like pork tenderloin. Another choice is turkey. Check the deli counter for low-sodium roasted turkey breast or - better - Cajun Spiced Turkey Breast.

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