Roast tomatoes.
In a saucepan at medium heat melt the butter and sweat the onions and garlic 5 mins.
Raise heat to high, add wine and bring to boil. Reduce for 10-15 mins or until wine has completely evaporated.
Reduce heat to med, add beans and stock, cook uncovered 45-60 mins or until beans are cooked.
Remove from heat and add pureed chipoltles, lime juice, salt and pepper - stir.
Remove half miture and puree then return to pot and stir well. Break up toms and add.
Remove half the mixture and puree. Return to the pot and reheat stir well.
Serve hot in individual bowls garnished with pesto.