Cover and soak beans overnight if preparing on stovetop or in oven. Skip this step if using slow cooker.
Sautee onions and garlic in melted fat or oil in a Dutch oven or large pot, over a low flame.
Add in beans and liquid they were soaked in. (“This can be a point of contention. Alternatively, drain most and cover with clean water.”)
Place meat on top of beans and then add eggs.
Add water until covered. Bring the mixture to a low boil.
If making for Shabbat, transfer to a slow cooker set to Low for the night. If making for weekday use, cook covered on the stovetop over a low flame for two hours.
Before serving, remove and shell the eggs, and slice them in half.
For the weekday stovetop version, uncover the pot and put into the oven on broil/grill for about five minutes to crisp the top layer.
When serving either version, serve the sliced eggs alongside the stew.