Rinse the beans under running water to remove any dirt, then drain and sort them by picking out and discarding any beans that are shriveled or split, as well as any small rocks that may have made their way into the batch.

Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and enough water to cover the ingredients, plus an additional 3 inches, to a large pot or Dutch oven.

Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Check the beans at the 1-hour mark and add more water as needed if it begins to dry out.

Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 4 cups of the liquid. If you don’t have 4 cups, add additional water or chicken broth until you have enough. Set aside.

In the same large pot or Dutch oven, add the chopped bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.

Stir in the ham, onions, and jalapeños. Cook for 5 minutes until the onions are translucent, and the peppers are tender.

Stir in the garlic and cook for 30 seconds until fragrant.

Stir in the tomatoes, chipotle pepper in adobo sauce, and ground cumin. Cook for 10 minutes until the tomatoes release their juices and begin to break down.

Add in the cooked beans and the 4 cups of cooking liquid. Bring to a boil, taste, and season with salt as needed.

Stir in the cilantro and serve immediately.