I will get a few raised eyebrows on this, but I use a pressure cooker. So far I've never blown the pot (30 years). It's an 8 qt mirro. I put a pound of beans in with enough water to cover the beans by 2-3 inches, 10 pounds pressure for about 1 1/2 - 2 hours. And they are soft. Half hour longer for bean dip and more water, too.

I WAS ALWAYS TOLD THAT IF YOU DIDN'T HAVE TIME TO LET THE BEANS SOAK,YOU PUT THEM IN SOME WATER IN A PAN AND BRING TO A BOIL FOR 15 MINTES AND THEN DRAIN AND ADD TO WHAT EVER ELSE YOU COOKING

Webcicle hit on a key. I've found that if I add salt to the beans before they're done...they are terrible. Even when they do get done, they're crumbly. (Shells and hulls separate)