I am not familiar with that particular variety, but I would have guessed that if soaking were called for and you followed directions that yes, the beans were younger and newer. The older a bean gets the harder it is to get it soft.
If you get near mushy beans you can do two things...
drain and use in refried beans or if they are just partially breaking up, add an acid to the recipe (tomatoes, lemon juice, etc.) which tends to harden/stiffen the cell walls of beans.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'