Beans, beans are good for the heart...

[OakLeaf]

Boiling and then turning off the heat is considered "speed-soaking" which just allows water to penetrate the inside of the bean quicker.

There's no good substitute for time, allowing fluid exchange across the bean skins.

Besides not being much help for gassiness, in my experience speed-soaking contributes to uneven cooking. (They'll still be cooked more evenly than with no soaking, but the initial boiling will partially cook them.)

Really, try the pressure cooker, and just remember to set some beans out to soak the night before, or in the morning before work. Soak them in at least 4-5 times as much water as beans. Then cook them (with a little oil to prevent foaming) for 4-15 minutes under high pressure, depending on the type of bean and how long they've been stored. Lorna Sass has a chart in all of her cookbooks. Total cooking time (for plain beans only) including bringing to high pressure and natural pressure release is usually around 20-30 minutes. It's SO simple.