Someone told me once that you could used mashed beans as a butter substitute. So far I think this is the best and cheapest butter substitute I have tried.
I always use white beans (Great Northern) because of the color—dark beans may change your expected color outcome.
All you do is cook the beans until they are soft. Boiling them on medium heat for about an hour does the trick. Just be sure to check them often to make sure they do not burn.
I use a hand mixer to mash them and add water till they reach the consistency of a spreadable butter.
Beans will get moldy after a couple weeks, so don’t cook to many at a time.
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