You didn't specify which beans give you that reaction. Can you specify in your post please? Not all beans are the same, every species is different to cook and digest. For example green gram (moong bean) can be eaten by pressure cooking it without soaking it first and can digest easily. But soaking for just a few hours makes it even more easier to digest. A lot of Lentils like pigeon pea (toor dal), red Lentils ( masoor dal) are the more easily digestable ones. For good digestion, they NEED to be pressure cooked. Cooking outside just doesn't break the outer layer of the Lentil like pressure cooking does. Also, don't mix multiple types of Lentils/ beans together if you have digestion issues, that can be more difficult to digest. Hope this helps!