Preheat the oven broiler to high.

Line a sheet pan with foil.

Slice the tomatoes in half lengthwise and place them skin side-up on the sheet pan. Slice the jalapeños in half lengthwise and remove the stems and seeds, then trim the root end off the green onions. Place them next to the tomatoes so everything is in an even layer.

Broil the vegetables until the skins on the tomatoes and jalapeños are blistered and the green ends of the onions are charred, 10 to 12 minutes. Let cool for 5 to 10 minutes.

Add the vegetables to a blender along with the cilantro, garlic cloves, peppercorns, and cumin seeds. Blend on high until the mixture is smooth, about 1 minute.

In a large stockpot or Dutch oven, cook the bacon over medium heat until it is crispy and the fat has rendered out, 8 to 10 minutes. Do not remove any of the fat.

Carefully pour the salsa mixture from the blender into the pot and cook until fragrant, about 2 minutes. Add the beer and bring the mixture to a simmer. Cook for 10 minutes to concentrate the beer flavor and cook off most of the alcohol.

Add the beans along with 2 cups of water and a sprig of thyme. Bring the pot to a boil over medium-high heat, then reduce to low and simmer for 30 minutes, stirring occasionally to make sure the beans don’t stick to the bottom of the pot.

Remove the sprig of thyme and taste the beans for salt. The amount will vary depending on the beans you use, but you will probably need around ½ teaspoon of salt.

Serve garnished with diced tomato, green onion, and a squeeze of lime. Store leftovers in an airtight container in the fridge for up to 4 days.