Dried beans can take an eternity, it seems like, even after soaking. Chickpeas/garbanzo beans are the fastest cooking dried bean I’ve used. They’re the kind used in hummus and falafel, some of my favorite dishes.
So after soaking overnight, they’ll cook up tender and tasty after about 50 minutes to 1 hour of simmering. For the “quick soak” method, you bring them to a boil for 1 minute, take off the heat, and cover and let stand for 6 hours, then simmer them. Don’t try to boil the unsoaked beans: you’ll get a bunch of hard little pellets.