Soak beans overnight or use quick soak method (bring beans and water to cover by 1" to a boil for 5 minutes. turn off heat and cover. Let sit 1 hour, then proceed). Pour off soaking water and cover beans with fresh water and bring to full boil. Lower heat and simmer. While beans simmer, in a large soup kettle or dutch oven, saute onions using your favorite ff method (i use a little stock), when translucent, add cumin, chili powder, poultry seasoning, green chiles and salsa verde. Saute for 5 minutes, adding a little stock if it begins to stick. Then add the rest of the stock, bay leaves, tomatillos and ¾ c cilantro. Bring to a boil and simmer uncovered while beans continue to cook. When beans are just tender (1-2 hours) add them to the soup pot and simmer everything together for another ½