Rinse beans in a colander and get rid of any broken beans and debris. Set aside.
Place a Dutch oven over medium-high heat. Cook bacon for about 10 minutes.
Lower heat to medium and add onion, celery, jalapenos, and garlic. Cook until onion softens, about 3 minutes.
Add beans, chicken broth, and salt. Bring to a boil. Decrease heat and simmer uncovered until most of the broth has been absorbed and beans are tender, about 2 1/2 hours.
Working in batches if necessary, place mixture in a food processor and process until smooth.
Pour the vegetable oil into the same Dutch oven. No need to wash it. Heat over medium-high and add bean mixture. Cook until beans are hot, stirring frequently.