SLOW COOKER - Add the uncooked beans into the slow cooker (I recommend a 7 or 8-quart) and add approximately 6 cups of water or until the beans are covered by about 2 inches. (If using canned beans, omit steps 1 through 3 and go to step 4).

Stir in 2 teaspoons of salt.

Cover with the lid and cook on low for 6 to 8 hours. Drain the beans after they're cooked and set beans aside.

Place the bacon in a large skillet and cook for 7 minutes, stirring occasionally.

Add the onions and cook for about 3 minutes, stirring frequently.

Add the garlic and cook 1 minute longer, stirring nearly constantly.

Add the can of beer and stir, noting the mixture will bubble up a bit so use caution.

Transfer the mixture to your slow cooker and add in the beans.

Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, 2 teaspoons salt, and stir.

Cook on low for 2 to 3 hours or until the liquid volume has reduced to your liking.

Add the cilantro, lime, stir, taste to check for salt balance, adding more salt if necessary, and serve.

Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.

INSTANT POT - Add the uncooked beans into the Instant Pot and add 6 cups of water, or until the beans are covered by about 2 inches.

Close the lid and make sure the vent is closed. Choose Bean setting and set for 40 minutes. (If using canned beans, omit steps 1 through 3 and go to step 4).

Use quick release when beans are finished. Transfer the beans into a separate pan or large bowl; set aside.

Place the bacon in the Instant Pot and set to Saute. Saute the bacon for 7 minutes, stirring occasionally.

Add the onions and cook for 3 minutes, stirring occasionally.

Add the garlic and cook 1 minute longer, stirring nearly constantly.

Add the beans to the bacon mixture and stir.

Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, salt, and the beer.

Set on Slow Cook setting for 2 to 3 hours (Instant Pots have a Slow Cook setting) OR if you want it to cook faster, set to Saute for 45 minutes. You may need to add additional water if cooking longer on the Slow Cook setting; keep an eye on things and don't let the mixture get dry.

Add the cilantro, lime juice, stir, taste to check for salt balance, adding more if necessary, and serve.

Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.