Drain beans, tossing liquid, rinse beans well, and set aside.
Drain the shitake mushrooms, reserving the liquid. Chop mushrooms coarsely (you can easily accomplish this task by pulsing them in a food processor). Set aside.
Reconstitute the soy curls with the reserved shitake mushroom liquid by adding enough liquid to just cover the soy curls. Allow them to set for 10 minutes, then drain the liquid, reserving the liquid. Either air-fry for 10 minutes at 380 degrees Fahrenheit, shaking at 5 minutes; or dry fry in a skillet until toasted and firm. Set aside.
Heat the 3-1/2 cups water, and reconstitute dried chilies (approximately 10 minutes), then puree in blender.
To the blender, add the cilantro stems, lemon juice, and espresso powder. Puree until well blended.
In a Dutch oven or similar pot, sauté the onion in a scant amount of the mushroom water. Add additional mushroom water as needed.
Add garlic to the onions, and continue to sauté until fragrant, adding mushroom water as needed.
Add carrots and celery, and continue to sauté for another 3 minutes, adding mushroom water as needed.
Add the remaining mushroom liquid, the chili/cilantro liquid, beer, crushed tomatoes, liquid smoke, and sea salt. Bring to a simmer and continue to simmer for five minutes.
Add the beans and mushrooms.
Cover and reduce to do simmer. Cook until beans are tender, approximately 2-1/2 to 3 hours, adding additional liquid as/if necessary.
Add in the soy curls, and simmer for an additional 15 minutes.
Stir in carob/chocolate to melt.
Just before serving, garnish with the cilantro leaves
Optional: Serve with a dollop of cashew cream, chopped chives, and chopped tomatoes.
Soak cashews in water acidulated with white vinegar for at least 3 hours.
Drain cashews. In a blender, process cashews with just enough water to make the cashew cream the consistency you desire.
Add a pinch of sea salt.
Optional: process with a bunch of cilantro or other herb(s) or spices.