Canned beans vs dried beans, the math finally hit me today

I've been cooking at home for years and always grabbed canned beans because they're fast. But last week I added up my grocery receipt in Columbus and realized I spent almost $14 on beans for one chili recipe. Today I tried dried chickpeas for the first time, soaked them overnight, and cooked them in my slow cooker while I was at work. Same amount of beans cost me $2.50 and honestly they tasted better, firmer texture and no extra salt. It did take planning ahead which is the annoying part, but I prepped two bags on Sunday so now I have portions in the freezer. Has anyone else made the switch and found a way to speed up the soaking step without ruining the texture?