Sorta optional: If you're using uncooked black beans, you'll need to gently boil them for about 1.5 hours stirring occasionally to prevent them from sticking to the bottom.
Okay, this is EXTREMELY IMPORTANT. You need to thoroughly wash the cilantro, because they are quite dirty. What I like to do is fill my sink with cold water (you can use a large bowl too) and rinse them very well. If you touch the bottom of the sink or bowl it will feel gritty from the dirt, keep repeating this until it's not gritty on the bottom.
Roughly chop the garlic and green onions. What are green onions? I'm not entirely sure, so I used scallions, because they're green and taste like onions. If you know what they are, more power to you.
Once the beans are done cooking, drain them. If you are using already cooked beans from a can, you don't need to cook them because they're already cooked, duh. Drain the beans from the can too. Toss everything into a food processor and blend it well. I used a blender because we don't have a food processor, and it worked just fine. OPTIONAL: What I like doing with bean dips is setting aside some whole beans to mix in later for some texture variance.
It should come out kinda like a black and green mixture. Serve warm with tortilla chips!
The yield is for 4-6 people. This recipe is very easy to make if you use a can of beans. If you use uncooked beans, trying soaking them for about 4 hours before cooking them to help reduce the cooking time. Taste them periodically to find the texture you prefer for your dip.