Heat oil and sauté garlic. Add cayenne and cook for 30 seconds. Add beans and mash with fork to puree. Stir in soy sauce and sherry. Cook for 2 minutes until dry. Pack into crock or mold and pour melted butter over surface. Poke holes with a toothpick to allow butter to run inside. Cover and chill. Turn out of crock or mold and decorate with parsley or paprika. Serve with crackers.