Crockpot Chili: Dry vs Canned Beans
I'm making my crockpot chili tomorrow... just got back from the store and forgot to buy the 16oz can of S&W chili beans I usually use in this recipe. Not going back for them. I have some dried pinto beans (which are now soaking), and am confident I can spice them up to compare with the S&W beans.
The question is... do I cook them beforehand? My chili runs in the crockpot for 4-6 hours high, or 6-8 hours low. Obviously the S&W beans are cooked. But given the time in the crockpot, do you think it is necessary to cook the beans beforehand, and if so, would the time be less than the usual 1.5 to 2hrs normally required?