Dried beans cooking lessons

I soak them in cold water overnight. Drain the water. I then boil the backside out of them for 20 minutes (I think recommendation is for at least 10) to avoid Lectin poisoning. I then drain that water too. Add new water bring to the boil and simmer for around 45-60 mins depending on the bean.
I don't add anything during this process, I think some seasoning (salt?) can cause them to stay hard.