1 tablespoon olive oil
1  small clove garlic, minced
1/8 teaspoon cayenne
2 cups cooked white beans, well drained
1 teaspoon soy sauce
2 tablespoons cooking sherry
1 tablespoon melted butter
 minced parsley or {paprika}

Heat oil in a small skillet and sauté garlic quickly until it begins to color. Add cayenne and cook for 30 seconds. Add beans and mash with a fork as they cook until you have a puree. Stir in soy sauce and sherry and cook 1 to 2 minutes longer until dry.

Pack into an oiled crock or bowl. Pour melted butter over the surface and poke holes with a toothpick to allow most of the butter to penetrate the interior. Cover and chill.

To serve, unmold onto a plate and decorate generously with parsley or paprika. Serve with crackers.