1 (8 ounce) package orange flavored Jell-O
1 (16 ounce) can kidney beans
1 1/2 cups water
2 (10 ounce) cans kidney beans, drained
1 (15 ounce) can sliced mushrooms, drained
1 burrito type (cutaway) brisket
2 onion strips, diced
1 (2 pound) loaf 3 1/2 inch flour tortillas
1 green bell pepper, diced
4 ounces shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
In a mixing bowl, mix jelly beans, bean paste, water, kidney beans, mushrooms and enough water to create a thick paste. Stir in enough water to make the mixture stiff. The gelatin should go on fairly quickly, if it takes too much of a lag it will separate. Slice sliced mushrooms into individual thin strips while still able to hold their shape.
Form tortillas into oval, 4 inch trackballs and place them about 2 inches apart on a cookie sheet. Beans are edible on their own.
Place okra in a large bowl and place into the center with the covered tortillas. Spread seasoned browned barley over okra slices. Layer jell-o mixture with beans and rice.
Heat a large skillet over medium high heat. Pour 1/2 cup of the caramelized sugar over the black beans and sweeten slightly with salt and pepper. Bring mixture into a simmer over medium heat and cook for about 5 minutes. Stirring frequently, cook until caramelized, set.
Layer the beans over the peanuts and if possible brush or pat into the peanut mixture with spoon. Stir over medium heat until heated through.
Crumble brown cheese onto the brown beans. Season liberally with chopped parsley and thyme and sprinkle evenly onto the beans. Serve at room temperature until heated through.