Add <quantity>500<unit>g</unit></quantity> of pinto beans to a large copntainer and cover with water. Let it soak overnight to hydrate

Remove the skin from <quantity>1</quantity> medium piece of bacon. Reserve the skin for later and use the remaining bacon for other preparations

Drain the beans and transfer them to a large pot

Add the bacon skin and <quantity>2<unit>L</unit></quantity> of water

Cover with the lid and cook over medium-low heat for 1h30m until the grains are tender

Trim, peel, and mince <quantity>5</quantity> garlic cloves

Drain the cooked beans into a bowl

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a large pot over medium heat

Add the minced garlic and sautée until fragrant

Add the cooked beans and stir

Add <quantity>500<unit>ml</unit></quantity> of water and stir

Gently mash ⅕ of the beans to thicken the broth. Stir well

Adjust seasoning with salt to taste

Add <quantity>200<unit>ml</unit></quantity> of water. Cover and cook over low heat for 20m to thicken

Turn off the heat and serve. The bean stew is ready

Pair it with some rice and farofa. Enjoy!