Dissolve the salt in the cold water in a large container. Add the beans and soak at room temperature for at least 8 hours or up to 24 hours, then drain and rinse them well.

Adjust an oven rack to the middle position and heat the oven to 325°F. Heat the oil in a Dutch oven over medium heat until it shimmers, then add the onion and salt and cook until the onion is softened, about 5 minutes.

Stir in the garlic, paprika, cumin, and oregano and cook until fragrant. Add the tequila and cook until the liquid has evaporated, about 30 seconds.

Stir in the water, sugar, bay leaf, and soaked beans and bring the mixture to a simmer. Cover the pot and transfer it to the oven. Cook until the beans are tender, about 1 hour and 15 minutes, stirring once halfway through.

Stir in the green chiles vigorously to break down a few beans and help thicken the liquid. Return the pot to the oven uncovered and cook until the sauce has thickened slightly, about 15 minutes.

Season with salt and pepper to taste and serve hot with pepitas, sour cream, and pickles.