the next day you rince the beans again fill the pan to almost full, add the ham hock and let it simmer till the beans are cooked (you might have to add more water (warm water) than you add the salory(i use the salory leaves if not a lot of them than cut small pieces of salory stalk, than you add the 8oz of tomatoes sauce, salt and pepper and a good dose of garlic, i usually put in two to three garlic gloves, if you do not taste the garlic add more, the secret is to taste and taste so you can tell when to stop adding, let it simmer for awhile, when it simmers the flavor of all the incredients will blend together that is when you want to taste to see if you got enough, than whey you think it is simmered enough add the shells and let them cook, taste to see if you have enough salt and pepper,and water, add more water if you like it like a soup or just let it go it will be thicker, this recepy will keep you wanting more and more, every one i cook it for? cant stop at only one plate full!
you can serve it with french bread and wine, that is it!!!
i cant really give you the exact amount of every thing because i do not mesure things i just do every thing by hart