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Bean Chowder

A bean soup popular in Tulsa Public Schools for many years, generations grew up with Bean Chowder and cinnamon rolls. Many parents even came to eat lunch with there kids on the days it was served. Bean Chowder BEANS: 1 pound bag pinto beans, sorted and soaked overnight 12 cups water 1/2 Tablespoon chili powder 11/2 teaspoon salt MEAT SAUCE: 1 pound ground beef 1/2 medium onion, chopped 1 teaspoon garlic 2 1/2 cups tomato sauce. ** 1 Tablespoon chili powder 1 Tablespoon salt 3 Tablespoons flour 1 cup water Method: Sort, rinse, and soak dried beans in water overnight. The next day, drain the water off the beans. Bring the beans and water to a boil, reduce the temperature to medium-low, and cook the beans in 12 cups of water until the beans become soft. Stir often. This will take about 1 hour. When the beans are nearly done, add 1/2 Tablespoon chili powder and 1 1/2 teaspoons salt. While the beans are cooking, brown the ground beef with the onions and garlic. Drain the excess grease from the ground beef. Add the flour and be sure it's all mixed in with the beef, onion, and garlic. Add all the remaining ingredients to the meat mixture. Simmer for 15 minutes. Combine the meat mixture with the cooked beans. You may want to add more water for the desired thickness or more chili powder for the desired seasoning. **I used a 28 oz can of tomato sauce because that’s what I had. My son says don’t do this! Use 2 1/2cups. It isn’t supposed to taste like bland chili. It’s supposed to taste more like bean soup. Buy 1 -14 oz can and 1-8 oz can. #hearthandhome #easydinners #beansoups