Puerto Rican Red Beans
A recipe from the Sneaky Kitchen
1 scant quarter lb. of salt pork or fat back (about 3 oz.)
1 Tbsp. olive oil
1 medium onion, diced
2 bay leaves
3 large garlic cloves
2 cans kidney beans (or other red beans)
dash of black pepper

If salt pork has a lot of surface salt, scrape it off. Cut into a small dice. Place olive oil, diced pork & bay leaves in skillet over med. high heat. Sauté, stirring often, until pork is about half rendered. Pour off some fat if you wish. Add onion; sauté until onion is soft. Mince garlic & add, stirring. After a moment, add well drained kidney beans & a dash of pepper. Continue to sauté for a few more minutes. Add a little water; simmer on med. low heat for about 10 min. or until most of the liquid is consumed.

Serve with a mound of hot, moist rice. If desired, a soft fried egg is a great addition & with a salad, makes a complete meal.