Soak beans in cold water at least 4 hours and up to 12 and
drain.
Preheat oven to 3 F.
In a 6- to 7-quart ovenproof kettle cook bacon, onion, oregano,
and garlic over moderately high heat, stirring and scraping up
brown bits, until onion is browned lightly.
Add beans, water, jalapenos, and beer and bring to a boil.
Bake mixture, covered, in middle of oven until beans are soft, 1
1/2 to 2 hours.
(Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.)
Stir in 2 teaspoons salt and bake beans 1 minutes more.
Check seasoning, adding remaining 1/2 teaspoon salt if
necessary.
Beans may be made 2 days ahead, cooled, uncovered, and
chilled, covered.
This dish is an excellent accompaniment to almost
any Mexican meal.
The beans should be whole, perfectly tender and swimming in
a generous amount of broth.
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