If you have a pressure canner, dried beans are one of the easiest things to can. Since most of my canning is done in the hot summer, I enjoy doing some canning in the winter to warm up my kitchen.
Besides the cost of electricity (which isn't much with a pressure canner) and lids, the cost of beans is very little. To make nine pint jars of beans, I paid $2.50 for the beans.
I have canned pinto, navy, great northern, and kidney beans. You can even mix beans. Just be careful NOT to fill the jars very full of beans because they will swell with cooking.
To can dried beans -
Sort through your beans to make sure there are not pebbles. Measure 1/2 cup of dried beans into pint jars. Add 1/2 tsp salt per pint jar.
Fill up with water just to the neck.
Place boiled lids on jars and screw rings on tightly.
Place in pressure canner and follow directions for your canner.
Pressure can at 11 lb pressure for 40 minutes for pint jars. (If using quart jars, can for 50 minutes.) As beans cook, they will absorb the water and fill the jar.
Note: According to some experts, beans should be cooked before canning. My mom always canned her beans when dry and I have done so for years, but use this recipe at your own risk.
Do NOT can beans without a pressure canner. Beans are a low acid vegetable and can not be safely canned in boiling water.
Edit to add: In the comments some readers mention that beans should be canned for a longer time than I list. I am only sharing my personal experience. This is the way my mom and I have canned beans successfully for years. But this method is not recommended by the experts so use these directions at your own risk.