recipe reviews for:

Brown Bean Chowder

“This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.”

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Reviewed: Feb. 5, 2012

This was cheap and fairly easy. I thought it was a decent base recipes, but it needed some spice. The whole thing took a long time from start to finish. I was left thinking that the flavor wasn't that good. Something to do with the beans.

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Sep. 25, 2011

Thanks for posting! My grandmother used to make this. She got the recipe from the Tulsa World when her son (my uncle) was in school. He used to love TPS bean chowder so when they posted the recipe in the paper, she jumped on it. Of course she had to reduce the quantities by a lot since it was the actual school recipe. So glad to have found it agian.

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aprilmc

Reviewed: Apr. 19, 2011

This was good. My family ate it and it was easy to make.

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2 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Milton, Florida, USA

Living In: Black Mountain, North Carolina, USA

Reviewed: Feb. 27, 2011

I like this recipe, but I altered a few things. I did not use bread crumbs, and instead of tomatoe perre I used V8 juice. I also add two cups of watter after the beans were tender an d 1 cup of white rice. It didn't come out soupy or chowdery, it was more like a thick chili. It was amazing and my husband is begging for more.

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Reviewer:

Jolly Jen

Cooking Level: Intermediate

Home Town: Dayton, Oregon, USA

Living In: Newberg, Oregon, USA

Reviewed: Feb. 5, 2011

Good and easy to make.

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Reviewer:

Michelle

Reviewed: Oct. 21, 2010

This recipe is fantastic! I'm not from Tulsa so I'd never had it before, but even my picky non-bean-eating teenager gobbled it up. My only suggestion is to add a little hot sauce to the bowl when serving. This is going into the rotation folder. Thanks!

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5 users found this review helpful

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ANDIALEIGH

Reviewed: Aug. 29, 2010

reduced salt by 1 tsp and added 3/4 tsp Worcestershire sauce. It really brought out the flavors. Also used 4 slices of bread to make fresh breadcrumbs instead of dried.

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3 users found this review helpful

Reviewer:

busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 1, 2010

Great basic meal. I did add some cumin and oregano, and left out some of the chili powder for the kids. My husband said it reminded him of a Dominican Repulican beans dish that is served with rice and chicken (instead of ground beef)

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jefe_yessica

Reviewed: Jan. 29, 2010

This McKinley Elementary grad thanks you. I have been trying for years to recreate this recipe. Also, don't forget you must crush saltine crackers into your bowl to get the full effect!

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Reviewer:

nlrose

Reviewed: Aug. 10, 2009

Only complaint and it is probably my own fault is that this was a smidge too salty. However I used canned beans so next time I will go with the dired pinto beans and hopefully this will resolve the salt issue. This was still really good.

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