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I just shelled some borlotti beans and am wondering whether I need to soak them. At first I thought, of course I don't need to soak them, that's silly, they will cook in 20 minutes. But then, I remembered that the reason for soaking is to reduce phytic acid, lectins, and other anti-nutrients. So maybe the fresh beans contain those too?

I googled this and didn't come up with anything. TIA!
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