Step 1

Preheat the oven to 375F.

Step 2

Start by making the Mushroom Carnitas. In an oven-proof skillet, place all of the Mushroom Carnitas ingredients - mushrooms, garlic cloves, olive oil, salt, and oregano - and add just enough water to not quite cover the mushrooms. Bring the liquid to a hard boil over high heat. Reduce heat to a gentle simmer; cook until the liquid has mostly evaporated, about 15 minutes, stirring to avoid scorching. Watch carefully: Once evaporation starts, things happen quickly. The mushrooms will start to sauté in the residual oil. Keep stirring until the mushrooms are golden brown. Remove from heat.

Step 3

Add the beans, tomatoes, garlic, thyme, 1/2 teaspoon of sea salt and stir well. Taste, and adjust the salt, if needed. Arrange the mozzarella on top of the mushroom-bean mixture and push them down into the liquid a bit.

Step 4

Bake, uncovered, for about 45 minutes, but start checking in after 30 minutes. When finished, the liquid should be bubbling and reduced a bit, and the cheese starting to melt and turn golden a bit.