Step 1: Go to store and buy Zatarans
Step 2: Follow the directions on the box
Bleck.
Try this one next time -
Ingredients:
1 bag of light red kidney beans (preferably Camellia brand)
1 medium sized smoked ham hock
1/3 cup of chopped ham
1 onion
1 bell pepper
1 cup of celery
3 cloves of garlic
2 large links of andouille sausage sliced almost thin
1 tsp thyme
1 tsp parsley
3 bay leaves
1 tsp of Tony Chachere's creole seasoning
1/2 tsp (or more) of Cayenne
10 cups of chicken stock (Kitchen Basics from Wal Mart works)
Rice
The day before you're going to cook, cover the beans with cold water in a large pot. Add a large pinch of baking soda (this takes the farts out). Let beans soak for 24 hours. Drain and rinse before cooking.
Cooking day - chop all vegetables and slice sausage.
Step 1 - heat 1 tbsp of butter in a large stock pot. Add the chopped ham for about 1-2 minutes
Step 2 - Add vegetables (onions, bell pepper, celery, garlic) and cook until wilted
Step 3 - Throw in all seasonings (thyme, parsley, bay leaves, cayenne, Tony Chachere's)
Step 4 - Add sausage and ham hocks and toss ham hock around. You're trying to heat it up so it'll release its flavor.
Step 5 - Add beans and chicken stock and bring to a rolling boil.
Step 6 - Simmer for at least 2 hours. Preferably more if you have time. Stir occasionally. Add water if they seem to dry out, but they won't.
Step 7 - After 2 hours, use a spoon or ladle to mash beans against side of pot. Do so until it starts to thicken up.
Step 8 - Let beans cook while you prepare rice.
Step 9 - Devour.
Easy and delicious.