WHY EAT SOAKED FOODS?
Soaking foods such as beans, nuts, seeds and grains (pseudo or otherwise) reduces anti-nutrient compounds such as phytates, activates important enzymes such as phytase, which help you digest and release nutrients from the food. The nutrients density of the food is then further increased by sprouting. Coeliacs are advised to soak their food to maximise on the availability of nutrients, as they malabsorb nutrients. But eating soaked foods is more nutritious and healthier for everyone.
Add an acidic medium, such as a dash of cider vinegar to the water when you soak, and this aids the process.
Even soaking for just 30 mins is better than not doing so for grains, pseudo-grains, pulses and seeds. Most dried beans need to be soaked for 8 hours plus before cooking, especially kidney beans which must be soaked. Get into a routine, it soon becomes very easy to do and to remember. A pressure cooker also will speed up the time it takes to cook beans.
Go for it!