People have often soaked dried legumes like beans, lentils, and garbanzo beans prior to cooking to make them more digestible.
But you don't have to soak. With a few tweaks to cooking times and temperatures, you can cook beans from a dried state and have beans that are easy-to-digest and have a more robust flavor.
This is something we'd already been doing for some recipes, and when the LA Times declared that all the cool kids agree, it was pretty much settled.
Here's their method:
It might be easier for some to stick with the tried and true overnight soak.
Soak 1 lb. of beans overnight, drain, rinse. To cook them, add 6 cups of hot water and simmer gently with tilted lid for about 1 1/2 to 2 hours until you reach desired tenderness.
And finally, here's a tip: don't soak your beans and wait to use them...