Drain beans, discarding soaking water. Place beans and fresh water in a heavy sauce pan. Add bay leaf or kombu and garlic. Bring to a boil, uncovered, over medium heat. Boil for five minutes, cover and reduce heat to low. Cook beans until tender, but not mushy, about 45 minutes to an hour. Remove bay leaf or kombu, drain remaining liquid from beans and transfer to a mixing bowl. Drizzle generously with a fruity olive oil and toss gently to coat the beans. Season to taste with salt and add lemon juice. Stir gently to combine ingredients and serve hot.