1Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak uncovered and at room temperature for at least 8 hours or overnight. Drain in a colander and set aside.
2Place the bacon and oil in a large heavy bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, about 8 minutes. Add the vegetables and measured salt, season with pepper, and cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
3Add the coriander and cumin, stir to coat the vegetables and cook, stirring occasionally, until fragrant, about 1 minute.
4Add the beans, broth, and bay leaf, increase the heat to medium high, and bring to a boil. Reduce the heat to low and simmer uncovered until the beans are until completely tender, about 1 hour. (Make sure the beans are completely covered with liquid during cooking; you may need to add a little water.)
5When the beans are ready, set a strainer over a large bowl. Pour the beans through the strainer. Return the cooking liquid to the pot and boil over medium-high heat until reduced by half, about 15 minutes. Return the beans the the pot and stir to combine. Taste and season with salt and pepper as needed.