In a medium bowl, add the dried mushrooms and 2 cups of boiling water; make sure each mushroom is completely soaked. brew for ten minutes. Reserve the liquid after straining through a fine-mesh strainer. The soaked mushrooms should be roughly chopped and stored.
In a heavy-bottomed, oven-safe saucepan or Dutch oven, heat the olive oil over high heat. Add the onions, bell peppers, and chopped mushrooms and simmer, stirring frequently, for 3 to 4 minutes, or until the veggies start to soften. When fragrant, approximately a minute, reduce the heat to medium-low and whisk in the garlic, chili powder, smoked paprika, and cayenne.
Add the tomato puree, bourbon, molasses, brown sugar, mustard, Worcestershire sauce, salt (two teaspoons), and pepper (one-fourth of a teaspoon). Bring to a simmer and cook for three minutes to blend. Reserving the mushroom liquid, add the beans, vegetable broth, and beans. Turn up the heat, bring to a boil, and then simmer for 10 minutes. For around 3 hours, roast the beans in the covered saucepan in the oven.
Open the oven door and raise the heat to 350 degrees F. Bake for about 30 minutes, or until the sauce thickens and the beans on top start to brown.