Puree of Red Beans a la Conde

Soak for twelve hours in tepid water, one quart of red beans; drain them, then put them into a saucepan with six quarts of water, one carrot cut in pieces, one onion and a bunch of ungarnished parsley, and let cook slowly for three hours, seasoning with salt, pepper and cloves. When the beans are sufficiently done, drain them and mash them in a mortar; dilute this puree with its own broth, giving it a proper consistency, then incorporate into it, when ready to serve, a quarter of a pound of good butter. Serve separately small croutons of bread a quarter of an inch square, fried in butter.