Recipe developed by Associate Professor Stephen Scaife, CEC, CCE of Johnson-Wales University, Providence, RI.
Drain beans from soaking water. Rinse well. Simmer in 2 quarts water until soft, about 40 minutes. Drain, cool and refrigerate.
In a separate saucepot, simmer onions in water until tender, drain, cover and refrigerate.
In a 3-quart heavy gauge stockpot, heat oil and cook the cubed dark turkey meat, turkey pastrami and turkey sausages for 10-12 minutes on medium heat, stirring frequently. Continue to cook until all pink color disappears from the poultry.
Add garlic and continue to cook for one more minute. Sprinkle flour over the turkey and sausages, stir well to combine. Cook for 3 minutes over low heat.
Stir in herbs. Add stock and stir constantly until liquid comes to a boil, then lower to a simmer. Cover and continue to simmer for 20-30 minutes.
Remove bay leaves, stir in beans and onions. Simmer for several minutes. Season to taste with salt and pepper. Finish with parsley.