Slow cooked beans with bacon, sautéd mushrooms

The beans are negro de arbol from Rancho Gordo’s Xoxoc Project, soaked overnight in plenty of salted water. The bacon is Applewood from North Country Smokehouse.

Method is simple. I started with a sofrito of roasted peeled chopped poblanos and garlic in the bacon fat, and proceeded to slow-cook the beans in the sofrito with a minimal amount of the soaking liquid, for several hours in a 275F oven.

Plus sliced hen-of-the-woods, sautéd in butter.