Fermentation results in flatulence and most people object to that aspect of beans. Cook the beans slowly. I have learned that a long slow cooking period is much better than a hot, fast cooking. I use the crock pot. Or I use the stove, but at a long slow simmer.
People sometimes use a hot fast boil as a substitute for a cool soak overnight.
I find I prefer to have my beans completely cooked before I start adding anything to them. Any falvorings added to beans while they are still in the cooking interfers with the beans cooking completely. So I cook up quantites of beans, freeze them in 1 cup portions and remove what I need for a recipe. Then and only then do I add any flavorings. If the recipe allows for a cooking time for the beans, such as soup or chili, I simply ignore that instruction.