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Quick Soak the Beans: Bring 4 quarts water, 3 T salt and 2 ½ cups dried beans to a boil in a large Dutch oven. Once it reaches a boil, cover, remove from heat, and let sit for an hour. Drain the beans and rinse them well.
Toast the Chiles: Toast 2 dried ancho and 2 dried New Mexican chiles on a baking sheet in a preheated oven at 300 degrees until fragrant and puffy – about 8 minutes. De-stem and de-seed the chiles, then pulse together with dried shiitake mushrooms and dried oregano.
Food Process: Toast walnuts, then process them until finely ground. In the same food processor, process diced tomatoes, tomato paste, jalapeno, garlic, and soy sauce.
The Onions: Finely chop onions, heat vegetable oil in a Dutch oven, add onions, and cook until they start to brown. Add the chile mixture and ground cumin.
The Beans: Add rinsed beans and water, then bring to a boil. Cover the pot and cook in the oven for 45 minutes.
Final Cooking: Stir in bulgur, ground walnuts, tomato mixture, and reserved tomato juice. Cook until the beans are fully tender. Let it stand for 20 minutes before serving with favorite chili toppings.