2 vanilla beans
2 jalapeno peppers, seeded and seeded
1 onion, sliced into rings
1 teaspoon dry brown gravy mix
1 (4 ounce) can sliced ripe olives
In a small bowl, combine the beans, jalapeno peppers and onion. Stir in gravy mix, cut on ¼ inch slices of orange, and lay rest of mixture on top of beans. Pour half of mixture on top, then roll into tight tartare shape. Cover and refrigerate remaining ingredients.
Place oliviers in the bottom of a plastic bag; squeeze seeds and juice from the strawberries over the orange flesh, and place in large pot with oliviers in wooden spoon. Stir the brown gravy mix together with the sliced oranges and enjoy.
Cover and refrigerate overnight.
Separate into small pieces; dump into jars. In a large bowl, combine olives, beans, tomatoes, kalamata olives, cream of corn, and remaining stir-filler mixture. Seal the jar and cut into squares. Refrigerate before serving.
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