Plain-Jane Black Beans

I looked around online till I found a recipe that told how to do "quick cooking" beans. I had to do some adapting because what I wanted was something healthier than what comes out of a can (no salt), and since I knew I would be using them in other recipes, I did not want to have any extra flavoring or seasoning in the recipe. So this is what I came up with, and it is exactly what the title says: Plain-Jane. Appropriate as a replacement for canned black beans, but I wouldn't eat them without dressing them up, or else putting them in another recipe.

3 or 4 cups Dried Black Beans
Water

Rinse beans, picking out any dirt or foreign particles. Place in a large pan. Add enough water to have about 4 inches of water covering beans. DO NOT add salt, as this will cause beans not to soften. Bring to boil, boil 20 minutes further. Remove from heat. Cover and let stand for one hour. Drain beans. Add enough water have about 2 inches covering beans. Bring to boil. Simmer 40 minutes, or until beans are soft. Beans are finished at this point. I let mine completely cool, then packaged into ziplock bags by the cupful, which is about the same as one can of beans. I froze them before use. Freezing will further break down the fibers in the beans, causing them to soften up some more.