Mix salt, 1 gallon of water and beans in a large pot and cook over high heat until the water is boiling. Remove beans from the heat and allow them to rest for an hour.
Remove cilantro leaves from the stems and tie the stems into a bunch with butchers twine.
Render the bacon over medium high heat until crispy, leaving the fat.
Cook the jalapeno, onion, poblano and garlic in the bacon fat until they are without color.
Remove the pot from the heat and add the tequila. Cook until most of the tequila is evaporated.
Add the water, bay leaves, beans, salt, and cilantro stem bundle while still over high heat.
Transfer to a 275º F oven and cook for 60 minutes.
Remove bay leaves and cilantro bundle. Add the beer and tomato paste and cook at a simmer until the sauce thickens, about 30 minutes.
Add in the lime juice and serve with cotija cheese, lime wedges, bacon bits, and chopped cilantro.
