Canned beans don't require soaking as they are already cooked. Dry beans, however, benefit from soaking. We soak our beans in water for 12 to 24 hours to make them tender and easier to digest. People in Mediterranean countries have been doing this for centuries. Science backs this practice. Soaking for 12 or more hours breaks down 75% to 90% of oligosaccharides, a type of carbohydrate that can cause bloating. In conclusion, soaked beans cook faster, have a tender texture, and are easier to digest.