Boil, clean and break up the saltfish into small pieces and set aside.
Heat the oil over a medium flame; saute the onion and garlic for about one minute or when it's beginning to look slightly brown. Add the bodi (long bean) and pimento pepper.
Cook until tender. (Note: You may have to add a little water (approx ¼ cup) to the pot to avoid burning the bodi.)
When the bodi is tender, add the saltfish and cook for about three minutes. Serve over rice or with roti or bake.