1. Rinse beans and then cover with water to soak over night.
2. Drain beans in colander.
3. Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
4. Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
5. Bring to boil, then reduce to simmer and cook covered for 3-4 hours.