Wash the beans thoroughly, trim and cut into medium-sized pieces.
Place in boiling water, add the garlic, and cook until the beans are very soft.
Drain but keep some of the liquid for future use.
Blend the beans in a liquidizer with a 1/4-pint of the liquid.
Melt butter in a saucepan and add the blended bean mixture, cook over a low heat for a few minutes adding salt and pepper to taste.
Cool and store in refrigerator.
Next evening, stir cream into the puree and reheat for a few minutes in a double boiler.