Get a Dutch oven or large pot and over medium heat, cook the bacon pieces, stirring occasionally until browned and evenly cooked through. Take care not to overcook the bacon; Don’t let it get super crispy, then cut the heat.

Use a slotted spoon to transfer the cooked bacon from the Dutch oven to a paper towel-lined plate. Pour off all but about 1-2 tablespoons of the bacon fat. Turn the heat back up under the Dutch oven to medium heat and add the diced onions and the sliced jalapeños to the remaining bacon fat. Add 2 teaspoons kosher salt. Stir the onions and sauté until softened.

Once the onions have softened, add the garlic and cumin. Stir to combine and toast the seasoning with the aromatics until fragrant, about 30 seconds. Then add the beans and the oregano. Stir the beans and oregano into the aromatic mixture.

Add the bacon back to the pot and add the chicken broth.

Stir the Charro Beans and bring up to a simmer. When simmering, reduce heat to maintain a simmer and cover. Simmer covered for 7 minutes. After 7 minutes, uncover and continue simmering for 3-5 minutes. Cut the heat and taste the Frijoles Charros. Add kosher salt if needed. Then ladle individual servings into bowls and give each serving a squeeze of lime juice. Top the servings with a diced onion and fresh cilantro leaves.