On Sun, 28 Jul 2013 01:08:28 -0700, "Julie Bove"
> wrote:

>Tommy Joe wrote:
>> 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
>
>Either buy the low sodium ones or rinse it out. Soaking won't help. Put
>them in a colander and run cold water gently over them. Won't get rid of
>all of the salt but some.

All one need do is rinse canned beans to remove salt, very little salt
passes into the bean interior because beans are seeds and as with all
seeds that membrane covering only allows water to pass through, same
as a reverse osmosis membrane... if there are a lot of beans with
split skins some small quantity of salt will enter but not intact
beans. Because seed membranes are impermeable to salt is why it is
silly to cook dry beans with salt, the salt will clog the membrane and
prevent water from entering, then the beans will end up with skins
tough like toenails. Salt your beans after they're cooked. That said
ALL foods naturally contain some salt, there is no such thing as salt
free foods, only reduced salt foods