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Soak the black beans overnight.
Rinse the soaked beans and cook them in an instant pot on high pressure for 11 minutes.
Let the pressure release naturally for 30 minutes or until the top opens.
Smash the garlic cloves.
Peel and chop the fresh ginger.
Sauté the ginger and garlic in olive oil for a few minutes until fragrant.
Add the cooked black beans and mix well to distribute the aromatics evenly.
Add tamari or soy sauce and adjust to taste.
Add water if needed to achieve the desired consistency.
Add cleaned chili peppers if you like (optional).
Simmer the mixture for 5 minutes with the top on and on sauté mode.
Serve the delicious black beans hot.