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Soak the beans overnight in water that covers them. Reserve 2 cups of the water the next day and discard the rest.
Add the oil to a Dutch oven and sauté onion for about 3 – 5 minutes or until soft.
Add the green onion, garlic, minced jalapeño, and cilantro and cook another minute or two.
Add the soaked beans, 2 cups reserved soaking water, green chilies, the other half of jalapeño, chicken broth, and bay leaves.
Bring to a boil then reduce heat to low and simmer.
Cook for an hour covered then cook another hour uncovered. Make sure to add more broth or water if needed.
Cook a little longer for softer beans.
Season to taste with salt and freshly ground black pepper.
Remove bay leaves and jalapeño half and serve.