Dried beans are economical when you have the time and a method you trust. They are less convenient when dinner is already late and you are hoping every variety cooks like a red lentil.
Sort, rinse, soak if directed, and follow reliable instructions for the specific bean. Red kidney beans need particular care because inadequate cooking can leave harmful lectins; do not assume a slow cooker alone provides the required preparation. Canned kidney beans are already processed and are a simpler choice when you are uncertain.
Cooked beans can be portioned for later if cooled and stored safely. Label the type and date so you can choose the right texture for a dish. Avoid adding a large bag of unfamiliar dried beans to your routine all at once: learning one variety well is a more useful beginning.
Further reading: Health Canada: lectins in dry legumes.