1 1/2 cups ketchup
1 cup mayonnaise
1 (6 ounce) can sliced ripe olives
1/2 cup sliced black olives
1 (4 ounce) can diced green olives
1 cup shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
2 tablespoons tomato paste
2 tablespoons mayonnaise
2 tablespoons prepared instant sugar
Combine ketchup, mayonnaise, ricotta cheese, orange segments, tomato, green and black olives, cheese, Worcestershire sauce and horseradish in small measuring cup. Cut meat into 1/2 inch cubes or smaller, depending on desired effect. Cover. Store meat cubes refrigerated in refrigerator.
Heat 2 tablespoons olive oil in medium skillet over medium heat. Saute onions and sliced mushrooms in olive oil; remove from pan and add to skillet. Stir in 1/2 teaspoon diced pepper. Heat olive oil with same amount of olive oil for about 5 minutes, stirring constantly. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until evenly firm-milled. Transfer mixture to a serving dish.
In a small mixing bowl, mix 1 cup shredded Cheddar cheese, 1 teaspoon Worcestershire sauce and 1 teaspoon lemon juice. Stir tomato mixture into sauce.
Arrange roasted bean halves on top of sauce. Garnish with chopped chopped green olives, chopped black olives, diced pepper (optional).