http://allrecipes.com/recipe/241499/chef-johns-red-beans-and-rice/ You can use salt pork or pickled pork instead of a ham hock, just anything naturally salty. I also find that the longer you simmer, the better, even better when served the next day. This dish is not rigid as far as the recipe goes, but it's a start. Enjoy! Sent from my iPad using Tapatalk