Begin by rinsing the beans under cold water, then place them in a large pot covered with water. Soak overnight to ensure they become tender and flavorful.

In the same pot, combine soaked beans with chicken broth, beer, and water. Add salt pork, bring to a gentle boil, then simmer for about 1.5 hours.

Fry bacon in a skillet until crispy, remove and crumble. In the same skillet, sauté onion, jalapeños, and garlic until onion is translucent.

Once the beans are tender, add sautéed vegetables, crumbled bacon, pork lard, cilantro, diced tomatoes, cumin, oregano, salt, and pepper. Mix well.

Continue to simmer uncovered for an additional 1.5 hours, stirring occasionally and adding water as needed to maintain soupy consistency.