Brown Bean Chowder

Brown Bean Chowder

Cooking traditional recipes like this one is a wonderful way to make new memories and perhaps relive some cherished old ones. This chowder can be served as a main course or as a side dish, and goes well with a variety of breads.


  • 2 ½ cups dried pinto beans
  • 3 cups water
  • 1 ½ teaspoons chilli powder
  • 1 ½ teaspoons salt
  • 1 pound ground beef
  • ½ medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 ⅔ cups tomato paste
  • 1 tablespoon chilli powder
  • 1 tablespoon salt
  • 1 cup dry breadcrumbs

Method of preparation:

Place the pinto beans and water in a large saucepan. Bring to a boil, then reduce the heat and simmer until the beans are almost tender, about 1 ½ hours. Season with 1 ½ tsp chilli powder and 1 ½ tsp salt.

While the beans are cooking, crumble the ground beef into a large frying pan over a medium heat. Add the chopped onion and minced garlic; cook and stir until the onion is soft and the meat is browned. Pour off any excess fat.

Stir the tomato puree, 1 tbsp chilli powder, 1 tbsp salt and breadcrumbs into the beef mixture in the frying pan.

Add the beef mixture to the pot with the beans. Add more water if necessary to achieve the desired thickness.

Taste and adjust seasoning before serving.

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