Is it a problem if the beans are poking up above the liquid? When we initially canned them the beans were below the liquid and the beans were floating. Now they're not floating, and the liquid level has lowered. The lids are all secure.
What kind of beans (green beans or dry beans)? How did you can the beans?
Here's a link for dry bean canning,http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html
Here's one for green beans, https://www.freshpreserving.com/canning-green-beans--pressure-canning--ball-fresh-preserving-br1039.html
From what I know about canning, I don't think the beans have to be submerged in the liquid. But dry beans have to be pressure canned while green beans don't. Then there is the cold pack or hot pack method. Give us some more info. I'm pretty sure there are lots of seasoned canners who can help out.