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In a large pot, saute the onion and garlic in the olive oil on medium heat until soft, about 6 to 8 minutes.
Add the beans and enough water to cover the beans by 2 inches of water (about 6 cups of water). Turn the heat to high and bring to a full, rapid boil for 15 minutes.
Turn the heat to low and allow the beans to gently simmer. Make sure the beans are always covered by about 2 inches of liquid, adding new water as needed.
After about an hour, the beans should begin to soften. Add a tablespoon of sea salt and allow the beans to continue cooking until done. Total time will be between an hour and a half and 3 hours. If it’s taking too long, turn up the heat.
While the beans are cooking, heat the oil in a skillet and fry the tortilla strips in the hot oil until crispy. Allow them to drain on paper towels and salt generously.
When the beans are soft, correct the seasoning and add the teaspoon of Oregano Indio. Ladle into bowls and top with the tortilla strips. Serve with limes.