Heat oil in a saucepan, and sauté onions and garlic for 2 minutes. Sauté celery and carrots for 1 to 2 minutes. Add the black beans, and water. Cover, and bring to a boil. Reduce the flame to medium-low, and simmer for 10 minutes. Reduce the flame to low, add the shoyu, cover, and simmer another 5 minutes. Garnish with parsley before serving.
3g fat (16% calories from fat),