Cook bacon until crisp in a pan big enough to hold beans.
Remove bacon from pan, crumble and set aside.
Add the mushrooms to the pan, season with salt and black pepper to taste and cook in bacon drippings until they become soft, about 2 to 3 minutes.
Add the garlic, shallots and red pepper flakes to the pan and cook over medium heat about 3 minutes.
Add the beans, crumbled bacon and the chicken stock.
Season with salt and black pepper to taste, cover and cook over medium-low heat for about 30 minutes or until beans are very tender. (Note: If the liquid reduces too much during the cooking time, add more stock.)
Remove the lid and cook until almost all of the liquid is reduced.