Chili con Carne --bean question
I am making Chili con Carne per the NCHFP recipe. It calls for 3 cups dried kidney beans with instructions for the preparation of the dried beans.
I do not have dried kidney beans, but do have canned (commercial) kidney beans--without thickeners (I checked the label). For pressure canning purposes, is it okay to substitute the canned ones (rinsed and drained) for the dried ones?
According to the Iowa extension service, one cup of dried beans = 2-3 cups cooked beans. Therefore, the substitution for 3 cups dried would be 6-9 cups of the canned beans. I plan on using the lower number (6 cups canned beans) for this recipe.
Is this okay to do?
My other choice is to make the Ball version of chili without beans, which I have made before. It's okay, but I wanted to try the Chili Con Carne recipe that includes beans.
Thanks for your help...and suggestions.
Here is a link that might be useful: nchfp chili con carne