"Not knowing what to do with smoked turkey legs, I did a little research without much success, so I decided to try this out. My family loved it and couldn't believe it wasn't out of a recipe book. Serve with crusty bread to soak up all the juices and a lettuce and tomato salad. It's also delicious over pasta."
Heat olive oil in a Dutch oven or an oven-proof pot over medium heat. Add potatoes, onion, garlic, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Place turkey legs on top; cover with diced tomatoes. Cover Dutch oven with lid.
Bake in the preheated oven until potatoes are tender, about 45 minutes. Turn turkey legs around to coat with tomato mixture. Stir cabbage and baked beans into the pot; season with paprika, salt, and pepper. Replace lid.
Continue baking until turkey legs are tender, about 45 minutes. Pull turkey meat off the bones and cut into bite-sized pieces. Mix into the pot.