As mentioned in my Recipes section, I rarely use canned beans. They are never very tender, so not only are they more prone to causing gas than the ones I cook myself, but they are too solid to release their true creamy deliciousness in soups and ragouts. I recommend buying dried beans and cooking quantities of them in a pressure cooker. It takes ten minutes or less, compared with boiling them in a pan for 1-2 hours! I use some of the cooked beans straight away and freeze the rest in containers for future use.
Here’s how to pressure-cook beans safely. You can use this method for all kinds of beans and chickpeas.