Beans will cook more quickly if they are soaked and you will better digest them. However, the devil's in the details: How long do you soak beans? Do you add something to the water? What is a proper water temperature?
Food science actually has answers to these questions and I examine them in great detail on the Rebuild site: Soaking beans.
Read the article above for a sense of the quality of the Phytic Acid White Paper.
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