I suspect the best may be the enemy of the good in the preparation of peas, beans, pulses, legumes or whatever they are called.The preparation methods matter a lot. According to Jo Robinson, Eating on the wild side 2013: 186-193 if you simmer dried beans until they're done and then let them soak in the cooking liquid for an additional hour, the beans reabsorb some of the nutrients from the cooking liquor. And dried beans that were soaked then cooked in a pressure cooker retained the most antioxidant activity, as well as cooked faster. And bizarrely, when dried beans are canned they become more nutritious (in contrast to fresh peas and beans). The heat of the canning process enhances their nutritional value, making canned beans among the most nutritious foods in the supermarket.
I think I will continue to soak overnight and cook in the morning, eat in the middle of the day and give the leftovers to the chickens before bed.
Maybe there is a more nutritious way for them and me, but this is working for me and I suspect is probably OK in the nutrition front and almost certainly better for all of us than a McDonalds or similar!