Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        butter -- for pan
     1/4  cup           fresh bread crumbs -- lightly toasted
   2      cups          cooked pinto beans
   3      tablespoons   virgin olive oil
   3      tablespoons   unsalted butter
   1                    garlic clove -- thinly sliced
   1      medium        red onion -- finely chopped
   1      tablespoon    freshly-chopped rosemary leaves
   3      tablespoons   all-purpose flour
   1      cup           whole milk
   2                    eggs -- separated
     1/2  cup           freshly-grated parmigiano-reggiano
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        === green sauce ===
     1/4  cup           finely-chopped Italian parsley
   2      tablespoons   capers
     1/2  cup           fresh mint leaves - -- (packed)
   2      tablespoons   pine nuts
     1/4  cup           extra-virgin olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs. Puree beans in food processor with 1/4 cup water until smooth. Set aside. Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and sauté until softened and translucent (6 to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook until thick as pudding (about 5 minutes) and remove from heat. Add beans and mix thoroughly. Add egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture. Whisk together all the green sauce ingredients and serve with the beans. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645)