Very slowly saute the onion in the olive oil so that it softens but doesn't brown. The beauty of this dish is how colourless it is! Add the vegan wine and the beans once the onion has softened a bit. Bring to the boil and keep stirring until the vegan wine has gone syrupy and thickened. Serve with melba toast for a starter or a good green salad and other vegetables for a main course.