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1. Cook sausage in Dutch oven over medium heat until browned, about 8 minutes; transfer to paper towel-lined plate. Cook onion in sausage fat until softened, about 5 minutes. Stir in garlic, oregano, and chili powder and cook until fragrant, about 30 seconds. Add beans, beer, and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
2. Stir in sugar, chipotle, and 1 teaspoon salt. Continue to simmer, uncovered, until beans are completely tender and sauce is slightly thickened, about 50 minutes. Return sausage to pot and simmer until sausage is tender, about 10 minutes. (If mixture becomes too thick, add water.) Stir in cilantro and lime juice and season with salt. Serve. (Beans can be refrigerated in an
airtight container for 4 days.)
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