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: 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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Rebecca

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Reviewed: Aug. 5, 2009

Awesome!

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JODIBRONSONNIMS

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Reviewed: Apr. 5, 2009

This is a good base and full of possibilities. I cooked the beans slightly longer than suggested. I decided that the amount of bread crumbs would make it too thick. I cut it down to 3/4 cup and it was still too much so I added more water. I didn't have plain bread crumbs but I had Garlic and Herb bread crumbs. After it was done I tasted it and thought it needed more seasoning, so I added some cumin, more chili powder, some oregano, some Cayenne pepper, 1 bay leaf and some chopped fresh cilantro. It was a lot better that way but it borders on almost too much salt (which I hadn't changed) I'm sending some to my 81 year old mother-in-law. She loves beans in any way, shape or form. :)

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 31, 2009

Very tasty recipe. I used cans of Ranch Style Beans. So easy and a great winter supper that whole family loved.

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steph

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 19, 2008

it wasn't awful, but lackluster. i have 3 servings in the freezer, but i wouldn't make it again... next time i'll try it with the cinnamon rolls!

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moose

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Reviewed: Sep. 11, 2008

This is a great base recipe and I must admit, I modified it quite a bit. I used canned beans; pinto and black of which I pureed about half, did not see the need for the bread crumbs as it was extremely thick and actually needed to thin it out a bit. I used beer and a half cup of strong coffee to thin, added cocoa powder and a few shakes of liquid smoke. Made this for tonights dinner but I couldn't wait so I grabbed a bowl for lunch. So delicious, healthy and very filling. Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 9, 2008

OMG This is sooooooo yummy. It is so filling and was a TPS kid of the 60's & 70's and longed to taste it again!! Just as I remembered. I only wish I had that cheesy noodle casserole recipe from Tulsa Public Schools from that era as well. It was my 2nd fav. If anyone reads this and has it, please post it as TPS Cheesy noodle casserole! THANKS

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Susieqzie

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

I made this with canned pinto beans, played around with the seasonings until it was how we like them, and I omitted the breadcrumbs as it was plenty thick enough already. Served over plain steamed white rice, this was a quick, inexpensive and hearty meal. Thanks, Tonysgirl!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 8, 2008

I was one of those kids growing up in the 60s & 70s in Tulsa and have wanted this recipe for years. It is one of the best. Thank you so much for sharing this recipe...what wonderful memories this brings back...and yes you have to have cinnamon rolls with it for "tradition". My husband will be thrilled (he went to school in Tulsa in the 70s)as this was one of his favorites.

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Marsha R.

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Rowlett, Texas, USA

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Reviewed: Dec. 14, 2007

I grew up in Tulsa, and now I teach third grade for TPS. This bean chowder is still my favorite!

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kayla

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Nov. 30, 2007

This is exactly the bean recipe I was looking for! I was trying to describe to my dh the "chili" we were served in grade school on those big metal lunch trays. I told him I'd fix it if I found the recipe. I didn't have tomato puree so I took a small can of tomato paste, combined it with water to equal about 2 cups and added it to the hamburger. The seasonings & consistency of the beans were perfect!

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Manzanita

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 17, 2007

This is an all time favorite at our house.

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mom

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Reviewed: Sep. 9, 2007

This is a classic I found this recipe last winter when we were snowed in and needed variety with stuff we had on hand this simple recipe can be easily divided so kids get mild and add to the adults for spice I personally use a envelope of Williams chili seasoning to give it the spice I like and I have used canned pinto beans to make it during the week its always a hit and my husband who hates tomatoes loves this chili; great with saltines or tortilla chips, awesome with fritos and cheese with extra minced onion so possibilities are endless great with rice like a 3way or noodles; experiment and enjoy just for kids sake great protein and lower fat than most chili.

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RAYEFACE

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 16, 2007

This is a very interesting chili with the addition of the bread crumbs. It makes it really thick. That is a good trick to remember. This recipe results in a very simple and very basic tasting chili. Which could be good or bad,depending how you want the end result. I had to add a lot of my own touches to it to give the taste and heat that I like my chili to have.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2005

This is my dear Grandma's recipe. This tastes very similar to Campbell's fiesta chili beef soup. I let it cook about 30 min longer for flavors to blend. Great for picky eaters as there are no chunks of tomato or onion or other undesirable veggie. I serve this with cinnamon rolls, delicious! Never any leftovers here.

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