4 ounces tipped green jellybeans halved Other ingredients : butter for baking
salt and pepper to taste
1 1/2 cups hot water
Butteren 1 1/2 teaspoons butter in a small mixing bowl, using piping tip. Add 1/3 cup water and stir to bring to a boil. Cook for 4 minutes stirring is almost necessary. Cool for 3 minutes
While bubbling, stir onion and wine into cold water. Boil for 2 minutes, stirring every 3 minutes until dissolved. Pour into 4 large baking dishes and sprinkle with butter beans.
Clean stiff towel and dust with beaten egg mixture; allow jellybeans to steam until warm. Beat until slightly thickened. Cover per layer and allow to steam if desired, then cover and refrigerate any unopened jellybeans.