Place beans into large bowl, add water to cover by 2 inches, cover and let soak overnight. Drain, rinse and place into slow cooker.

Heat a large skillet over medium-high heat and cook bacon until crisp. Place onto paper-towel lined plate to cool, then crumble. Drain all but 1-2 tbsp of bacon grease. Add the onions, bell pepper and jalapenos to the pan and cook until softened, about 7-8 minutes. Stir in the garlic and spices and let cook for another minute. Place the crumbled bacon and veggies into the slow cooker. Pour in 4 cups of water and stir to combine, then add the bay leaves. Cover and cook on low for 8-10 hours or 4-5 on high. When beans are tender, add the cilantro and sea salt to taste.