I wanted to ask this for a long time but always forgot. What is the best procedure for soaking salt out of canned beans, and approximately what percentage of the quoted sodium content is removed using the process?

I make fresh beans, but sometimes I like using the canned. I do not like cold beans of any kind. I also prefer beans that are cooked to the point of almost falling apart. I actually don't mind the taste or consistency of the gunk canned beans come in. But if I'm going to put them in something that already has a nice thick consistency, then I would prefer getting the salt and other junk off the canned beans. Alright dammit, I'll admit it, sometimes I'm just too lazy to cook everything from absolute scratch.

So, if anybody knows anything about this I'm awaiting your response with a thanks going out beforehand. I'm thinking about braising a pork roast for two hours and then using the natural juices to put the rinsed beans into. Then each day I'd add some of the meat and maybe some diced already cooked potatoes or other veggie. Anyway, for all future references, if anyone knows the best desalting method and also the percentage of sodium eliminated using that method, I"d love to know it. Thanks.

TJ