Sure canned beans are fast and easy to use but you can also prepare dried beans from scratch and it can be economical to cook up a whole bunch and freeze in quantities similar to the can sizes you usually use.

Here are some equivalents and cooking instructions:
1 lb dry beans = 2 1/2 cups dry beans = about 7 1/2 cups cooked beans
1 cup dry beans = about 3 cups cooked beans
14 oz can beans = about 1 1/2 cups drained beans
19 oz can beans = about 2 cups drained beans

First, rinse and sort dried beans, discarding any blemished ones or any grit. Then do a quick soak. In saucepan, cover dried beans with three times their volume of water and bring to boil. Boil for two minutes. Remove from heat, cover and let stand for one hour. Drain. In a large saucepan, cover drained, soaked beans with three times their volume of fresh water. Bring to boil, reduce heat and simmer, partially covered, and topping up with water if necessary, for about 45 minutes to 1 1/4 hours, depending on age and type of bean. Drain. Some maintain that discarding soaking liquid helps to reduce flatulence.