Good question, I've read about them being soaked overnight, but beyond that might be another thing to check, I think it would vary with the cook, a dutch oven would work well and they'd be ready.
As for types, the good answer is what ever was grown in the region or shipped in. Many of they types used are not common today, but pinto, red beans, navy and Great Northern were all around at the time.
Slim, you had a bean website a few months ago and I lost it, can you produce it again? It was exellant.