Cut the chorizo into small cubes and set aside.
Heat the oil in a large pot.
Sauté the onion, chorizo, and garlic for 5 minutes or until the onion has softened.
Add the cumin, chili powder, coriander, and cayenne pepper, and add the bay leaves.

Add the Romano beans to the onion mixture.
Add the jalapeños and add the beer and boiling water.
The beans should be completely covered with liquid. Bring to a boil, cover, and cook for 2 hours.
Check the liquid level to ensure the beans are almost covered with liquid.
Continue cooking for an additional 30 to 60 minutes or until the beans are tender and the sauce has reduced and thickened.
Remove the bay leaves.

Add the tomatoes with the corn, salt, lime juice, and coriander just before serving. Stir the mixture into the hot beans and serve.
Reheated beans are delicious in a burrito or topped with Monterey Jack or cheddar cheese for nachos.