But I don't think canners go to the trouble to soak beans in a slightly acid medium and/or to add lactic bacteria to them.
It's probably still an open issue how much that matters, but, if you want (a) to consume them, and (b) to make them as digestible as possible, the other option is to prepare them yourself. This is obviously more fuss, but then again, as you say, they're budget-friendly—and dried and in bulk that's going to be even more true. (I guess there's a three-way trade-off between cost and convenience and what's healthiest.) The other advantage is that they're relatively high in folates—and actually as your consumption of protein goes up so should your consumption of folates, so throwing some black beans or kidney beans in with a load of meat might make sense.
Folate (Folacin, Folic Acid)
If you want to prepare them yourself, Sally Fallon's Nourishing Traditions will have instructions:
Amazon.com: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (9780967089737): Sally Fallon: Books
Leave 'em out; use canned; prepare them yourself: basically there's three options, and anyone has to weigh up the pros and cons and make up their own mind.