For each pound of dry beans, add 6-8 cups of water in a large pan and bring to a boil; cook for 2 minutes and then remove from heat. Let stand for an hour or so. This produces softening equivalent to soaking beans overnight. After an hour has passed, drain beans and discard the water (helps reduce gas discomfort).
Add fresh water to cover, 2 tsp. salk, 1 T. fat (oil, shortening, bacon fat, butter, etc), cover and cook about an hour or more until beans are tender.
1 lb of dry beans + 2 cups cooked beans (approximately).