1 (2 ounce) can sliced black olives, drained
12 ounces pinto beans, drained
2 (1.5 fluid ounce) jiggers sable tartar sauce
3 tablespoons tomato paste
1 dash garlic powder
1 small onion, chopped
2 tablespoons chopped fresh cilantro pepper
1 1/2 tablespoons crushed red pepper flakes
2 teaspoons taco seasoning
2 teaspoons white sugar
3 cups salsa
1/2 red bell pepper, chopped
Plop black olives into a blender or food processor. Set aside.
Place cans of beans in blender or processor. Blend them finely into salsa and tomatoes. Pour over tomatoes and olives. Cover, and refrigerate at least one hour.
Stir in pinto beans. Cover, and refrigerate at least one hour.
Stir in tomato sauce, garlic powder, onion, cilantro, crushed red pepper flakes, taco seasoning, sugar, salsa, red bell pepper, and taco seasoning. Cover, and refrigerate at least one hour.