Place the beans in a strainer and rinse well under water, picking out any debris.
Place the beans in a stock pot and cover with about 6" of water.
Bring the beans to a boil and boil for 2 minutes. Turn off the heat, cover the pot and allow to sit for 2 hours.
Drain the soaking water from the beans and place the beans back in the stock pot. Fill the pot again with 8 C. water.
Bring the pot to a boil, reduce heat to medium, cover and allow to simmer for 45-60 minutes, stirring occasionally. The beans are ready when they are fully tender.
While the beans are cooking, prepare the browned butter.
Place the butter in a saute pan and melt on medium/high heat. Continue cooking, giving the pan an occasional swirl, until the butter starts to turn a deep golden brown color and gives of a nutty aroma. Remove from heat and set aside.
In another saute pan, heat the olive oil to medium. Add the onion and salt and saute for 5 minutes, or until the onions are soft and translucent. Add the pepper and garlic and saute for 30 seconds more.
When the beans have finished cooking, drain them and place them in a food processor or powerful blender. Add the sauteed onions to the beans along with ½ C. coconut milk and 2 T. of the browned butter.
Puree the beans for 1-2 minutes, or until a smooth texture is achieved, add more milk as needed. Check the beans for seasonings and add more salt as needed.
With a rubber spatula, scrap the beans into a serving bowl. Pour the remaining browned butter over the top of the beans. Serve hot.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/01/15/white-bean-puree-with-brown-butter/