Put the beans in the pot, and cover with a couple of inches of water. Bring them to a rolling boil, then put the lid on the pot and turn off the burner. Let them soak at least 30 minutes. Afterwards, they'll look something like this:
Once the beans returned to a boil, I put a couple of boneless skinless chicken thighs in there, straight from frozen. After the chicken was cooked through, I fished it back out and diced it, then added it back to the beans, along with some cooked ground meat (leftover from an earlier recipe.) I let all of it simmer until the large beans were tender, At that point I added my other secret seasoning--a liberal dose of Tony Chay Chay's (Tone Cachere's!) seasoning blend.
And then, because I am from Louisiana, after all, I served it all over rice. Yum.
And here is the finished product. I'm not a food stylist, so it doesn't look the greatest, but trust me, it's delicious. (And no bad after-effect!)