If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.
If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.
If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.