Prepare beans for cooking. Drain well and place in saucepan with chicken stock. Add enough cold water to cover. Stick cloves into onion and add to beans. Cover and bring to a boil over high heat. When boiling, lower heat to a simmer and cook for 30 minutes. Then add white wine, roasted garlic, orange peel, bay leaf, thyme, chervil and red pepper flakes. Raise heat to a boil. When boiling, lower heat to a simmer. Simmer for an additional 30 minutes or until beans are tender but not mushy. Remove from heat.
Remove and discard onion, orange peel and bay leaf. Add parsley, basil, salt and pepper. Let cool to room temperature. Taste and adjust seasoning. When cool, cover and refrigerate for at least 4 hours. Allow to come to room temperature before serving. Serves 6.