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1
Soak the beans in cold water overnight.
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2
Heat the wine in a saucepan with spices, onion, herbs and peppers and two cups of water.
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3
Bring the liquid to a boil and keep it at a simmer.
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4
Meanwhile, drain the beans, cover them with cold water and bring them to a boil.
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5
Boil hard for five minutes and drain.
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6
Immediately add the beans to the simmering wine, cover and cook over medium low heat one to one-and-a-half hours.
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7
Add boiling water if necessary to keep the beans covered.
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8
(Season with one teaspoon of salt only when the beans are tender.)
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9
Drain the beans, reserving one-half cup of the cooking liquid.
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10
Discard the cinnamon stick, bouquet and onion.
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11
Puree the beans in a food processor; for a finer result one can then press them with the cooking liquid through the fine blade of a food mill.
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12
Return the beans to the saucepan and cook, stirring with a wooden spoon, over low heat until the puree becomes thick enough to come away from the sides of the pan.
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13
Gradually beat in the butter.
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14
Correct the seasoning.
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15
(The beans can be prepared one day in advance.
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16
Reheat them slowly in a double boiler or a covered glass dish in the microwave.)
