Pick and wash the beans and let them soak in cold water for six hours. Drain thoroughly, and put in a saucepan, with sufficient fresh cold water to cover. Add a tablespoonful of butter, and a mediumsized onion, with two cloves stuck in it. Boil for about twenty mintues, and then add a glass of Claret. Stir well, and let the Beans cook for three-quarters of an hour longer, stirring frequently to keep from scorching. Then remove from the fire, take out the herb bouquet and onion, pour the Beans into a hot dish, and decorate the edges with a half dozen small glazed onions. Serve hot.