2 cups onion stocks
2 (14 ounce) cans whole pinto beans
3 tablespoons distilled white vinegar
5 tablespoons honey
1 cup water
1 (28 ounce) can crushed tomato paste
1 medium banana, diced
1 cup sliced boiled lettuce
Preheat oven to 250 degrees F (120 degrees C).
Bring a large pot of water to boil. Add tomatoes and cook until tender but still crisp, about 20 minutes. Drain media, reserving about 1/4 cup of liquid.
Place onion slices in a large bowl. Gradually mix in pinto beans, vinegar, and honey. Pat mixture into a large x serving dish.
Mix tomato paste and banana slices; pat mixture over bean layer. Arrange slices over tomato concoction and topping. Sprinkle with pepper. Drizzle with parsley or lemon zest. Pour pudding-style top with parsley sauce optional. Freeze for at least 4 hours before serving.