• Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large bowl. Add the beans and soak at room temperature for at least 8 hours, or up to 24 hours. Drain and rinse well.
• Adjust oven rack to lower-middle position and preheat oven to 275°F.
• Boil 1 cup of water and pour in a bowl with morita chiles and let it reconstitute for 30 minutes. When the peppers have finished soaking, mince and set them aside. Reserve the chile water.

For meat version:

• Cook bacon in a dutch oven over medium heat, occasionally stirring, until crisp, 5–8 minutes. Transfer bacon to a paper towel–lined bowl and set aside.

For meatless version:

• Heat a dutch oven over medium heat and add
• 2 tablespoons of avocado oil.
• Add onion, morita chiles, and poblano to bacon fat or avocado oil and cook, frequently stirring, until vegetables soften, 6–7 minutes. Add garlic and cook for 2 more minutes. Turn heat to medium low, add tequila, and cook until evaporated, 3–4 minutes.
• Increase heat to high; stir in 2 1/2 cups water, reserved chile water, bay leaves, remaining teaspoon of salt, beans, and coriander, and bring to boil.
• Cover, transfer to the oven, and cook until the beans are just soft, 45–60 minutes.
• Remove the pot from the oven. Discard bay leaves. Stir in beer and tomato paste and bring to a simmer over medium-low heat. Simmer vigorously, frequently stirring, until liquid is thick and beans are fully tender, for about 30 minutes. Season with salt, to taste. Serve with lime wedges, cilantro, cotija and reserved bacon (if desired), and warm tortillas or cornbread.