Rinse the beans and combine them in a large stockpot. Cover with water and bring to a boil on the stovetop over high heat.
Reduce heat to medium-low and simmer the beans for 1 to 1 1/2 hours, until beans are tender.
Drain and rinse the beans.
Remove from heat and allow to cool.
Place cooled cooked beans in a large resealable freezer bag. Add diced onion, diced jalapeños, garlic, seasoning, Worcestershire sauce, vegetable broth or water, and diced tomatoes.
Squish the bag to combine. Remove excess air, seal, and freeze.
Place in a large stovetop pot. Heat on medium-high and bring to a boil.
Reduce to medium-low and cover, simmering for 1 hour until all liquid is absorbed, stirring occasionally.
Note: if desired, you can soak the beans overnight before assembling this recipe.