2 qts is too small for a pound of (dry) beans. 3 qts is more like it.
It seems to me that a close fitting pot makes better beans than one that's too large. One that's even close to too small will overflow -- guaranteed. So size is very important. You can always buy more than one.
I've used all kinds of pottery -- Chinese sand pots, Georg Jensen "Iron Mountain" pottery, you name it, with good results. The little, old-fashioned, Boston style do a fine job, and so does enamel over cast iron, and for that matter, plain cast iron.
Heavy seems to be better than light. The beans will burn and stick to the floors and walls of lighter pots.
Bean tip: After soaking your beans, try par-boiling them in water heavily "salted" with baking soda for a few minutes; then thoroughly draining and rinsing before baking. It makes for a creamy, tender, less gaseous bean.