PREPARATION:

1. Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans. Place beans in large bowl; add water to cover by 3 inches. Cover; let stand at room temperature overnight.
2. Meanwhile, melt butter in large saucepan over medium-high heat; add chopped onion and garlic. Cook 8 to 10 minutes until onion is softened, stirring frequently. Stir in tomatoes with juice, wine, chopped herbs, salt and pepper; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes or until mixture reduces to 2-1/4 cups. Transfer mixture to small bowl; cover and refrigerate overnight.
3. Drain beans, discarding soaking water. Combine beans, 4 cups water, carrot, halved onion and herb sprigs in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to low; partially cover and simmer 1 hour or until beans are tender but firm.
4. Remove cooked beans to large bowl with slotted spoon, leaving cooking liquid in saucepan. Remove carrot, halved onion and herb sprigs; discard.
5. Bring bean cooking liquid to a boil over high heat. Reduce heat to medium; cook until bean liquid is reduced to 1/2 cup. Add liquid to cooked beans. Stir refrigerated tomato mixture into beans until blended.