Soak, rinse and cook beans. Thirty minutes before beans are done, stir in white wine, roasted garlic, bay leaves, lemon peel, salt and pepper. When beans are very soft, remove from heat. Discard bay leaves and lemon peel and drain beans, reserving liquid.
Puree beans in food processor fitted with metal blade, adding olive oil a bit at a time and adding reserved bean liquid, if necessary, to make a thick puree. When pureed, reheat in a saucepan over medium heat if serving hot.