The duration of cooking depends on the age of the bean, more than anything.
If you have newly dried beans, they will cook much faster.
Some people cook up beans after storing them for a year and find the cooking time is longer.
I think most people who use canned versus dry simply object to the planning (soaking, even fast soak, and cooking for 1/2 hour versus heating through).
When I used to eat beans, I would toss them in a crockpot in the morning, and they would be ready for me in the evening.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'