Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.

Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.

Place beans (soaked or un-soaked), salt, onion, garlic, bay leaves, and water in Instant Pot.

Use “manual” setting for 30 minutes of pressure.

Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.

In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.

Place pork in bacon drippings and cook for 5 minutes, stirring constantly to brown evenly.

Add sausages and brown with pork for 2 to 3 additional minutes. Set both aside.

If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add cilantro and combine.

Place cooked beans and liquid to the pot along with bacon, pork, sausages, salt, and pepper.

Bring the mixture to a boil and reduce the heat to low. Cover and simmer for 2 to 3 hours, or until liquid is thickened.

Serve with garlic butter rice and collard greens.

Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.

Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.

Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.

Add broth, and bring to a boil. Lower heat to medium low and simmer for 15 to 17 minutes covered or until liquid is absorbed.

Remove from heat but leave lid on. Rest for 10 minutes.

Fluff with fork and add crispy garlic slices and green onions. Taste, and season with salt if needed.