2 cups black beans, rinsed and picked through
4 garlic cloves, minced
1 medium onion, chopped
2 green onions, chopped
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
1 tablespoon fresh chives
3 tablespoons light olive oil
2 teaspoons course salt

Place rinsed black beans in a medium pot and fill with water to cover the beans about three inches. Turn pot on high heat and let water come to a boil, then reduce heat to medium-high and let boil with out a lid for 10 minutes. Reduce heat to low, cover and let simmer for 2 hours. Check every 30 minutes and if the water has reduced to less then 1/2 inch above beans add 1 cup more water, let come to a boil, then reduce heat again to low and cover.

Heat pan on medium-high heat, add oil and onion and cook for 2 minutes. Add garlic and chopped herbs and salt and cook 1 minute longer. Add the onion mixture to fully cooked black beans and let simmer for 30 minutes.