Joco Diversions

Eating for Life: Beef with Beans and Tomatillos

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.