Place the beans and water into a sauce pot and bring to a boil, lower the temperature to just above a simmer and cook until tender about 1 1/2 - 2 hours. Drain the beans reserving 1 cup of the cooking water.
For the sausage mix the turkey with the milk powder, dried spices, vinegar, and white wine. Combine well and set into the refrigerator.
For the stew heat a Dutch oven over high heat and add the oil. Brown the turkey andouille sausage in the oil.
Add the red peppers, green peppers, onion, celery, and garlic to the pot and cook until starting to brown. Add the Cajun seasoning, bay leaf and thyme and cook for 2 minutes.
The bottom of your pan maybe a burnt looking mess, gently scrape all the food to one side and add half the of the tomatoes, scrape the food over the tomatoes and add the remaining tomatoes to the bottom of the other side of the pan. Cover the pot with a lid and turn OFF the heat. Allow to sit for 10-15 minutes. Uncover and scrape up any bits still remaining on the bottom of your pan.
Add in the cooked red beans and 1 cup of the bean cooking water. Season with salt and pepper. Bring to a boil and then reduce the heat and simmer for 25 or 30 minutes until desired thickness. Taste and season as needed.
Serve over steamed rice sprinkled with green onions.
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