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Instructions:

Prepare Beans:
Place the beans in a slow cooker (crockpot). Add the beer and water.

Cook Bacon:
In a large skillet over medium heat, cook the diced bacon until crispy. Transfer bacon to a paper-towel-lined plate. Keep the rendered bacon fat in the skillet.

Cook Vegetables:
In the same skillet with bacon fat, sauté the diced onions, jalapeños, and garlic until softened (about 5 minutes).
Add the cumin, red chile powder, coriander, Mexican oregano, and bay leaves. Toast the spices for 2–3 minutes to release their flavors.

Combine:
Add the sautéed vegetables, toasted spices, crisp bacon, and roasted green chile to the slow cooker with the beans.

Slow Cook:
Cover and cook on low for 4–6 hours, or until the beans are tender and creamy. Check occasionally and add a bit more water if needed.

Finish & Serve:
Season to taste with salt and pepper. Garnish with chopped cilantro and green onions before serving.