Black Bean Butter
1 can black beans, drained
1 stick of unsalted (sweet cream) butter, room temperature
1 tsp granulated garlic
1 tsp smoked paprika
2 tsp Kosher salt
¼ tsp cayenne pepper
½ tsp Better Than Bouillon Chicken Base
NOTES: Makes an exceptional base for nachoes, especially if the the cheese is ladled over the black bean butter so it melts a bit.
Mix the softened stick of butter with the spices and the chicken base. Once that is mixed well add the black beans and either mash until all beans are fine or use a 'burr' mixer or blender to incorperate the beans into the butter. Keep refrigerated until ready to use.