Joco Diversions

Eating for Life: Beef with Beans and Tomatillos

Updated: 2013-10-22T22:42:43Z

By JILL WENDHOLT SILVA

Special to The Star

Tomatillos are frequently referred to as Mexican green tomatoes. The green orbs have a parchment-paper husk, and once removed, the surface is sticky, requiring the cook to wash well to remove the residue.

The Star’s Beef With Beans and Tomatillos combines lean beef eye of round and reduced-sodium pinto beans in the slow cooker to create a lovely soupy broth with a piquant kick. Typically added to sauces, soups and stews, tomatillos are rich in vitamin A and contain a good amount of vitamin C.

Shopping tip: Bush’s brand reduced-sodium pinto beans contain 220 milligrams of sodium per 1/2 cup serving.

Cooking tips: Beef eye of round is a very lean cut of meat. You may not find any fat collects on the vegetables or liquid.

Serving tip: If a thicker, chili-like dish is preferred, set the cover ajar during the last 15 to 20 minutes on the high setting so it cooks down a little.

Deal Saver Subscribe today!

Comments

The Kansas City Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Kansas City Star uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here