Cover the beans with cold water and let soak overnight at room temperature.
The next day, drain the water.
Place beans in a pressure cooker with 2 cloves garlic, onions, salt and MSG. Cover with water that is about 2 inches above the level of the beans (8-10 cups). Cover the seal the pressure cooker and bring to a boil. Reduce heat to a simmer and cook for 35 minutes. Release the steam/pressure. The beans should be soft and creamy but not mushy.
In a sauté pan, sauté 6 remaining garlic pour in the oil until they start to brown. Add the beans with about ½-3/4 of their liquid. (You can add more for a more liquid result which is also excellent. The rest of the liquid is discarded.)
When it starts boiling add soy sauce, black pepper, and epazote. Boil for 10 minutes.
Add cilantro and additional salt if desired. Serve.