1 - Wash the beans and let it soak on a bowl full of water for at least five hours.
2 - Then put the beans, bayleaf, bouillon and sliced sausages (if using it) in a pressure cooker with a layer of water to cover them and an extra 3/4 inch of water above the layer of beans. You can use an Instant Pot for this. Cook for 40 minutes until the beans are cooked. (Instant pot setting is high pressure for 40 minutes).
3- In the meantime, fry the lardons until cooked, and set aside. Then fry the garlic in the bacon fat and set aside.
4 - When the beans are cooked, add the garlic and bacon and stir well as you bring to the boil over medium heat. Boil for 5 minutes before serving. Season with salt to taste before serving (here the lardons were quite salty and no salt was needed.)