Bring the pot of water and kettle to a boil.
Sort through beans for any little rocks. Rinse.
Add the beans to the pot, bring to a boil again on medium-high.
Drain beans and using water from the kettle, refill bean pot and bring to a boil again.
Refill kettle with water and bring to boil to use later.
Add your grease to a skillet and brown the chopped onions.
Add the onions to the beans and continue to boil on medium heat, stirring often for about 45 minutes.
Some of the water should have boiled out, so add some hot water from the kettle.
Lower fire to medium-low and stir occasionally.
When the water looks milky and the beans are getting soft, lower the heat to low.
Add the green onions and seasonings.
If the liquid seems too thick and the beans are not yet soft, add more hot water and cook on low until soft.
When the beans are fully cooked use the back of a spoon and smash some of the beans, making the liquid very creamy.
Serve over rice.