Soak beans in salted, tepid water overnight.
The next day pour out water, then cook beans in a stew pot in abundant cold water.
Add onion, carrot, leek and half a bayleaf and slow-cook.
Meanwhile cook the spinach in a separate pot, drain and set aside.
Boil eggs, peel and mash yolks dissolved in a bit of broth and set aside.
Braze small cubes of codfish in a pan with extra-virgin olive oil until golden and set aside.
In the same oil brown two garlic cloves, cook the chopped onion along with the peeled, de-seeded tomato.
When the beans are cooked remove the onion and leek. Cut the carrot in round slices to add to the stew.
Add the mashed egg yolks, the codfish and onion-tomato mix to the pot with the cooked spinach. Stir gently adding the dices egg whites.
Salt to taste and let cook for another 5 minutes before serving, making sure the stew is liquidy.
Serves 4 people