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Heat 2 tablespoons of olive oil in a medium saucepan.
Add the onion and cook for 6-8 minutes over a gentle heat until starting to soften.
Stir in the mushrooms and thyme, increase the heat a little, and cook for 6-8 minutes, or until the mushrooms have cooked and started to take on some colour.
Add the black beans and their liquid, the soy sauce/tamari and 200ml of water.
Season with salt and pepper, being aware that the soy sauce is already quite salty.
Let it simmer gently for 15-20 minutes, stirring occasionally, until the stew has thickened.
Taste and adjust seasoning if needed.
Finally, peel the ginger and finely grate some into the pan, tasting as you go until it is to your liking (see cook's note).
Serve immediately alongside warm, fluffy mashed potato and garnish with freshly chopped parsley.