3/4 pound turkey sausage links, cut into 1/8-inch rounds
2 cups chopped yellow onion
1 16-ounce can of chicken broth
1/4 cup water
2 bay leaves
1 tsp. of dried thyme leaves
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
2 16-ounce cans butter beans, well rinsed and drained

Directions
Place a dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

Serves 4