I know pricing is regional but where I am I can often get whole chickens for < $2/pound, and dry beans are going to be better on everything except arguably time (and that only if you don't plan ahead).
Yeah, dried beans are the way to go. You can get a pound of beans for around the same price as a can and those will double or triple their weight when soaked. I've found you can skip the overnight soak (though its preferable) by cooking them in a pressure cooker for about twenty min with a pinch of baking soda.
We’ve got an instant pot, and cook dry beans 2x / week… don’t need the baking soda, if you do them for a bit longer — 32 minutes for small (like black beans) and 40 for garbanzo beans.
And yeah. A IP or any pressure cooker makes a huge difference for us not having to soak them first
If you're looking for cheap, dried beans are about 1/2-1/3 the price per serving over canned.
They are more work, needing either a long boil, overnight soak in water, or a pressure cooker. But the cost saving is enough for me to buy mostly dried beans.
My husband is great at cooking beans, and I've learned from him that if you follow the instructions on the package, the beans will always end up being undercooked.
If you don't have a pressure cooker, then you just need to boil them for hours to get them tender. He doesn't even soak them -- just boils them for hours and hours.
You should be able to get chicken thighs for around $1.79/lbs. region depending. Chicken is also easy enough to mince into ground at home with a decent knife. Don't pay the premium for ground chicken. I'll buy cheap chicken and turn it into dumpling filling by mixing in mushrooms and cabbage and use that for a variety of things. Frozen dumplings being most of it, but whatever is leftover can be made into meat balls or added to soups and stir fries.
Also, don't skip the fish market. I can get yellow croaker for $3/lbs. or less which is a great way to add variety into your diet. I try to make a point of checking if there's cheap fish every time I shop and if there is, I'm buying just enough to cook that very evening. During trout season, rainbow trout goes to $2/lbs. This works well as fish is quick and easy to cook and it's best when it's very fresh. I'll usually braise the yellow croaker with lots of ginger and green onion in a lightly sweetend sauce flavored with doubanjiang, but it's also good steamed or baked.
Based on what I've read and advice I've been given, skip the tuna. It should only be consumed in very limited amounts (if at all) due to the mercury levels.
I absolutely dislike edamame flavor. And beans are very common fare in our house because we just enjoy them as much as a good steak.
My Wife suffers from celiac and so I need to cook a gluten free menu. And a lot of "gluten free" products contain various types of bean flours in their mix. I tried 3 or 4 different types of edamame products and the basic beans. None pass muster at the table for either of us. The edamame pastas were particularly vile.