Preparation / Directions:
Soak the beans, separately, for 12 hours. Put each in different pots, cover with water and cook over low heat so that the beans do not break apart. Halfway through the cooking add to each pot 1/2 bouillon cube, 1 stalk of celery and 1 carrot. Keeping them separate, drain the beans and reserve some of the water in which they cooked. Separately pass the beans through a sieve or food mill and blend 1/2 of the butter into each portion of beans. Add some of the cooking water, if necessary, and salt to taste. Ladle the two creams into individual soup bowls, keeping each separate. Cut the onion in thin rings, put them in a bowl with the olive oil and freshly ground black pepper. Mix thoroughly and serve separately as a garnish.