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Soup (Pint pink kidney beans quart)

1 pint pink kidney beans 1 quart liquid 1/2 cup butter, oil or beef fat 1 button garlic 1 tomato, sliced Soak the beans over night and boil them until tender; mash with potato masher and return to the water in which they were cooked, of which there should be about a quart. Run this purée through a sieve to free it from hulls. Fry the onion and garlic in the fat until brown; adding the tomato. When well cooked strain through a colander; add to the purée; let simmer for ten minutes, and serve.