In a medium saucepan over medium high heat, combine olive oil, onion, celery, pepper, garlic, and ginger. Sauté until the vegetables are translucent.

Add black beans and stir to coat with oil. Add 1 quart chicken stock, and stir in the black bean garlic paste, molasses, and red pepper flakes.

Reduce heat and simmer for about 2 hours or until beans are tender and most of the liquid is absorbed. Add remaining chicken stock if additional liquid is needed.