Boil the turkey and onion in 1 quart of water for 45 minutes.

Place the beans, garlic, pepper, bay leaf, and thyme in the water and cook for 1 hour or until the beans are tender. Add the salt in the final 15 minutes of cooking to prevent the beans from becoming tough.

This recipe yields 8 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 1/2 Starch, 1 Very Lean Meat.

Nutrition Facts: Calories 216; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 13mg; Sodium 423mg; Carbohydrate 36g; Dietary Fiber 11g; Sugars 5g; Protein 18g.