Only if you define "natural" in an unnatural way.

It depends on how you define natural.  Compared to their wild ancestors
or related species, domesticated grains and beans are generally larger,
higher in digestible nutrients and lower in toxic and unpleasant
tasting components. Five to ten thousand years of farmers selecting the
best seed to plant next year has accomplished this.

Grains and beans are generally cooked to make them easier to chew and
to convert the starch to a more digestible form.  Cooking also
deactivates some toxic compounds.  Soybeans are a particular case of
that, but some other beans grown in tropical areas also need to be
cooked to be destroy components that interfere with digestion.

That said, a bowl of cooked brown rice or cracked wheat or oat porridge
is a lot closer to a wild or "natural" food in nutritional value than a
doughnut or slice of white bread.

Note also that "nature" has not optimized plants for value as human
food so there's no reason to regard undomesticated grains and beans,
with all their feeding deterrents and inhibitors of digestion, as
superior to crop plants nutritionally.  It's in the plant's interest
to make its seeds inedible, and our ancestors have put millenia of
selective breeding into getting around that.