Adapted from
Submitted by sharer Lisa Shaftel

2 c. (1 lb.) white beans (Great Northern)
2 qts. water
3 tbsp. corn oil
1 1/2 c. chopped onion
1 lb. lean ground turkey
3 lg. cloves garlic
2 tsp. dried leaf oregano
2 (13 oz.) cans tomatillos, drained
1/2 c. cilantro leaves, loosely packed
2 jalapeno chilies, seeded and cored
1 tbsp. corn meal
Salt, fresh lime juice

Rinse and pick over beans. Bring water to a boil in a stew pot and add beans. Bring to a boil again and cook for 2 minutes. Reduce heat to simmer and cover. Cook for 1 1/2 hours, or until beans are tender but not mushy. Heat oil in a skillet and sauté onions for 5 minutes, then stir in turkey and garlic with oregano and cook turkey through.

In a blender, put tomatillos, cilantro, and chilies, and blend smooth. Stir into turkey mixture and add salt to taste. Add corn meal and cook gently for 10 minutes. Add this mixture to cooked beans and adjust salt. Add lime juice to taste. Serves 5 to 6.