All the beans I can find in the local supermarkets have calcium chloride in them, which helps them retain their firmness.
But I want soft beans.
Yes, I can cook my own beans from dry, but sometimes I just want fast access to beans. Beans that will be soft and break down in soups or stews.
But beans treated with calcium chloride just sit there, even tasting a bit undercooked in the center. Is there some way to counteract the calcium chloride so that they will break down and get soft?