Place the sundried tomatoes in a blender with the rosemary and oregano. Blend with ¼ cup of water into a coarse paste.
Heat the olive oil and add the onions, celery and carrots. Season with salt and ground black pepper.
Saute, stirring frequently, until the vegetables are softened but not turning color, about five minutes.
Add the red pepper flakes and garlic and stir-fry for a minute.
Add the mushrooms and saute about three to four minutes or until the mushrooms soften slightly.
Add the cooked beans and the sundried tomato-herb paste. Stir well to mix. Add water or vegetable stock to thin out the stew if it's too thick.
Bring the stew to a boil and let it simmer for about 10 minutes so all the flavors merge together.
Stir in the lemon juice and oregano and turn off the heat. Serve hot with some crusty bread or couscous.