Rinse and sort butter beans to remove debris and dirt. Then, soak beans using whatever method you prefer. See Notes below.

Heat a large pot or heavy-bottom Dutch oven over medium-high heat. Add diced onion and celery and cook for 4-6 minutes until the vegetables are translucent. Then, add the garlic, onion powder, smoked paprika, salt and black pepper and cook for an additional 1 minute.

Then, add the chicken broth, followed by the butterbeans, bay leaves, and thyme. Stir until well combined. Then, and the smoked turkey leg.

Next, bring the butter beans to a boil and then reduce to a simmer and cover. Let the beans simmer for about 1 - 1 1/2 hours or until beans are tender, stirring occasionally.

When the beans are tender, take out the smoked turkey leg (or hammock), shred it, and add it back to the peas. Let the beans simmer for an additional 2-3 minutes. Then, give the butter beans a taste and adjust the seasoning as needed — I typically add more salt (about ½ - 1 tsp).

Garnish the beans with black pepper and enjoy.