If you've never tasted home-cooked beans, they are on a whole other level when compared to canned beans. Aside from their more robust flavor and tender texture, it's also way cheaper to cook dry beans than to buy canned.
Experiment with different beans each week to keep your meals exciting. Try black, pinto, black-eyed peas, kidney, and navy beans. You can presoak them Saturday night and cook them in a pot Sunday afternoon on medium heat for about an hour or two, or cook a big batch of beans in a slow cooker, which takes about eight to nine hours.
Use them all week to make soup, these freezer soup packs, burritos, or Buddha bowls, or freeze smaller portions to use later.