2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
4 cloves garlic, chopped
2 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped cilantro
2 scallions, thinly sliced
Rinse beans and pick through, removing any rocks. Place beans in the slow cooker. Add beer and water.
Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes. Add garlic, cumin, chile powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.