Rinse and soak beans overnight. Bruise the seeds and berries in a mortar and rough-chop the onion. In a large pot warm the oil and add the onion, coriander, juniper, chili and oregano. Cook over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot with 2½ quarts fresh water. Simmer for 40 minutes. Add salt to taste and simmer an additional 40 minutes, until beans are tender to your preference. Serve the beans with the broth.