AFAIK the main reason for soaking beans is to save cooking time and allow for even cooking. It may absorb some of the indigestible sugars, but I'm not positive.

AFAIK the main reason for soaking beans is to save cooking time and allow for even cooking. It may absorb some of the indigestible sugars, but I'm not positive. They won't hurt you, regardless, though they might cause embarrassment. Typically the liquid used is from canned chickpeas, which have been cooked, which ought to diminish those sugars. If you're cooking beans at home, you might want to add carrot and onion peels for flavoring the beans. The resulting broth will be very flavorful and worth saving, but less useful for baking, since it's not neutrally flavored.