Decidedly not an expert but know there’s a big difference in cooking time depending on the type and age of bean (fresher cooks faster and, I think ends up plumper).
Most of the time the beans I cook are destined to be cooked with a bunch of other stuff (soups, chili, etc.), as opposed to being served on their own or with something (as part of a salad and so forth), so I’m fine with using older beans, as they’re part players not the stars.
If cooking with the intent of the beans being highlighted, then Rancho Gordo or other heirloom growers are my choice.
Oh, tomatoes are a no-go but I have not had an issue with salting early.
(And in the interest of transparency, I buy and cook with a lot of canned beans.)