Soak the beans in water overnight. The night before, place the beef cheeks in a shallow earthenware dish with all the marinade ingredients. Marinate overnight. The next day, remove the beef cheeks from the marinade and cook them in an ungreased frying pan over a moderate heat. Add the marinade and 2 unpeeled cloves of garlic to the frying pan. Bring to a boil, reduce heat and simmer, covered, for 3 hours. In a small bowl mix together the butter and flour to obtain a paste. Whisk the paste into the beef cheeks, a little at at time, and let boil until thickened. Continue cooking for 10 minutes. Drain the beans and place them in a large pan of boiling salted water with the bouquet garni and remaining peeled garlic cloves. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Drain the beans and purÄe them in a food processor. Push them through a fine-mesh sieve. Stir 1/4 cup of diced butter and the crÅme fraöche into the beans, mixing well. Serve the beef cheeks with the bean purÄe.
