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1
Pick over the beans to remove any stones or debris, and place them in a large pot. Add 6 cups of cold tap water, cover the pot, and bring it to a boil. Let boil for 2 minutes, then turn off the heat and let the beans stand, undrained, for an hour. (Note: the beans should be fairly tender at this point, though older beans may need more soaking time.)
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2
In a large, heavy bottomed pot, begin browning the bacon over medium heat. When the bacon is nicely browned on all sides and has rendered much of its fat, remove it with a slotted spoon and set aside.
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3
Add the onion to the pot and cook until softened. Add the garlic cloves and oregano or marjoram, rubbing it between your palms to crumble it a bit, and cook until fragrant. Add the beans with their cooking liquid, then add the tomatoes, the beer, the chile(s) and the chile brine.
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4
Return the bacon to the pot and add a generous pinch of salt. Bring the beans up to a boil, then reduce the heat to medium low and cook, partially covered, for 1 to 1 1/2 hours, stirring occasionally and tasting to adjust salt as needed. Stir in the lime juice just before serving, then ladle into bowls.
