2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
4 cloves garlic, chopped
2 teaspoon ground cumin
1 teaspoon ground chile 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, cover and turn slow cooker on to high if you’d like them done in 4 hours or low if you’d like them done in 8.
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.