Dissolve salt in 4 quarts of water in a large bowl and add the beans. Let them soak for at least 8 hours or overnight—this brine is the secret to a creamy interior and skins that won't burst.

Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Drain and rinse the soaked beans thoroughly in a colander.

Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onion and a pinch of salt, then cook until softened and starting to turn golden, about 5 to 7 minutes.

Stir in the garlic, paprika, cumin seeds, and oregano. Cook until fragrant, about 30 seconds, keeping the mixture moving to prevent the spices from scorching.

Pour in the tequila and cook, scraping up any browned bits from the bottom of the pot, until the liquid has almost completely evaporated.

Stir in the drained beans, water, brown sugar, and bay leaf. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.

Cover the pot and transfer it to the oven. Bake until the beans are completely tender, which usually takes about 1 hour to 1 hour 15 minutes.

Remove the lid and stir in the green chiles. Return the pot to the oven and continue to bake uncovered for 15 minutes to allow the sauce to thicken and coat the beans.

Discard the bay leaf and season with salt and pepper to taste. Serve hot, topped with sour cream, pepitas, and pickled shallots and radishes.