I guess the bellies in my household are bit sensitive so we prefer to do several soaks and rinses the day before cooking.

3 parts water to 1 part beans is the ratio I tend to use.

I've heard bad things/had bad experiences with salting the water before the beans were done cooking. So I tend to operate on the logic of, cook to the desired softness before adding seasoning. (When I first started cooking beans I added salt to the water the same way I'd add salt to boiling pasta water and the beans just stop softening. :shrug-outta-hecks: I could be wrong or misremembering though.)

If I cook them over flame, in a pot with a lid, for the first 30 minutes or so I'll take a spoon and scrape off the froth that starts to build up on top. I find it helps reduce unwanted belly noises and gives less of a chance for boil over. I'll turn down the flame and check/stir every 5~10 minutes until the beans are the right consistency. Add like 1/4 to 1/2 cup of liquid at a time if the beans are cooking slower than the liquid is boiling off unless you're fine with more soupy beans.

If electricity and space aren't a problem, an electric crock pot is straight up "fire and forget". (Don't have an insta pot but they do look super spiffy.) Do your soaking and rinsing then toss the beans in the pot with the water/broth, read the instructions, crank the heat up and check on it every 30 minutes or so, stir, add liquid as needed, when the beans are soft enough start adding everything else. Veggies, rice, seasonings, whatever.

Add liquid to make it soupy or add a starch like flour, corn/tapioca to thicken it up.