I started buying dried beans in place of canned a while back. Canned beans are high in sodium so you can avoid this by cooking your own.
In the morning, I will rinse the beans, put them in the slow cooker, fill with water, and let them cook! It takes between 5 and 8 hours on low. Once finished, drain and cool.
Canned beans generally have about 2.5 cups of beans. I split the batch into 2.5 cup portions, bag them, and freeze them. Whenever a recipe calls for a can of beans, I just pull them out of the freezer. We cook with beans a lot, so in my freezer, I almost always have kidney beans, pinto beans, black beans, some type of white bean, and garbanzo beans.
Each pound of dried beans will generate around 4 cans worth of cooked beans. It varies based on the bean.
If you are trying to go organic, one pound of organic dried beans is about the same price as 4 cans of beans (and sometimes even cheaper!). So, you can pay about the same and upgrade to organic!
Just a note, I've read repeatedly that you should boil any kidney beans for 10 minutes before cooking them in the slow cooker. Something about a toxin present in the bean that must be boiled out of the bean. Since slow cooker temperatures vary, the safest way to deal with this is to boil first, then transfer to the slow cooker.