Soak the beans for 30 minutes then rinse well. Tap the beans with the flat side of a chef's knife to release the flavor. Heat the
oil in a skillet over medium heat. Add the onions, pepper, garlic, ginger and hot chile. Saute for 3 minutes or until onions become translucent. Add the
drained black beans. Stir well and slightly mash the beans with the back of a wooden spoon. Add the remaining ingredients and simmer. If thicker sauce is
desired add corn starch mixed with water. Serve warm over vegetables such as kale, carrots, sea vegetables, steamed mushrooms and rice or thin noodles.
This sauce can also be used over chicken toward the end of the chicken's cooking time as a a basting liquid.
