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1
Pour the dried beans onto a rimmed baking sheet and pick through them, removing and discarding any broken beans or stones.
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2
Place the beans in a large nonreactive bowl and cover them with at least 3 inches of cold water.
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3
Allow to soak overnight or at least 8 hours.
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4
After the beans have soaked, drain in a colander.
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5
Place in a large heavy pot and cover with at least 2 inches of cold water.
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6
Place one half of the onion, the two celery and carrot halves, the garlic cloves, and the bay leaves in the pot.
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7
Bring to a boil over high heat, then reduce the heat to low and gently simmer until the beans are almost completely tender but still a little starchy in the center, about 30 minutes.
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8
(The beans should not be completely done, as they will cook more later.)
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9
While the beans are cooking, remove the stems from the ancho chiles, slit them open, and shake out the seeds.
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10
Heat a cast iron skillet over medium-high heat until hot, about 5 minutes.
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11
Place the chiles in the skillet and toast until slightly charred and fragrant, about 5 minutes.
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12
Transfer to a medium bowl and cover with very hot water; allow to soak for at least 15 minutes, or until they are soft and pliable.
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13
While the chiles soak, return the skillet to medium-high heat.
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14
Add the cumin and coriander seeds and lightly toast until fragrant, about 20 to 30 seconds.
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15
Transfer to a blender; set aside.
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16
When the ancho chiles are ready, remove them from the soaking water (discard the water) and coarsely chop.
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17
Coarsely chop the remaining onion half and add it to the blender along with the chopped chiles, serrano pepper, tomato, oregano, 1/4 cup of the beer, and the measured salt.
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18
Blend into a smooth puree; set aside.
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19
Drain the beans and discard the onion, celery, carrot, garlic cloves, and bay leaves.
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20
Place about 1 cup of the cooked beans in a small bowl.
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21
Use a large spoon or the back of a fork to coarsely crush them.
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22
Return the large heavy pot to the stove and heat the oil over medium-high heat until smoking.
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23
Add the pureed mixture and fry it, stirring occasionally with a wooden spoon, until fragrant, about 3 minutes.
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24
Mix in the crushed and whole beans and the remaining beer.
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25
Reduce the heat to low and simmer the beans uncovered for 20 minutes.
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26
Stir in the chopped cilantro and lime juice.
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27
Season with salt and serve.
