I do a quick soak when I haven’t planned ahead: bring the beans to a boil in salted water (you don’t have to measure; if it tastes like seawater after dissolving the salt, you’ve got the right ratio) and then immediately shut it off and let it sit for an hour.
One note: different kinds of beans take different lengths of time to cook, so check the package!
A lot of people use a pressure cooker to significantly reduce the cooking time and energy cost. However, that obviously requires a pressure cooker/instant pot, and being comfortable using one.
Kenji Lopez-Alt suggests a tablespoon of kosher per quart of soak water; I definitely end up using less than that (I also rinse/drain after soaking). But obviously, adjust to your own taste.