1 (3 ounce) can refried beans
1 tablespoon packed brown sugar
1/2 cup granulated sugar
3/4 cup soy sauce
1/2 cup chicken gravy
1/4 cup chopped onion
2 (10 ounce) cans sliced ripe olives
1 (4 ounce) can green olives
1/2 cup shredded California cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon crushed cornstarch
Heat refried beans in a small saucepan over low heat. Fill a large baking sheet with foil, and place the beans and milk in the pan. Heat through, about 25 minutes. Remove foil, and pour beans into another large baking sheet.
In a medium bowl, mix sugar, brown sugar, soy sauce, chicken gravy and chopped onion. Remove beans from pan, and cut into 1/4 inch slices. Reserve the gravy.
Stir green olives, green olives and chopped ripe olives over refried beans in another large bowl. Spoon the glaze over glazed meat. Drizzle over softened refried beans in the baking sheet, and top with cheese. Add lemon juice and Brown Sugar. Cover tightly with foil, and refrigerate until serving.
Stir diced cornstarch into refried beans in another large bowl. Stir briefly and immediately spoon over meat mixture, turning frequently so that the heavy cream does not stick to the sides. Serve immediately.