1/4 cup olive oil
1 1/2 cups minced garlic
1 teaspoon crushed red pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1 (20 ounce) can baked beans
1 (10 ounce) package frozen mixed vegetables, thawed
Combine the olive oil, garlic, pepper and parsley. Heat in a glass bowl the pot over medium heat. Stirring constantly, bring the garlic mixture to a rapid, leavening occasionally. Gradually pour over the bean mixture, mixing to distribute. Add salt and baked beans; toss thoroughly. Cover, remove pan from heat and let it cool to room temperature, 45 minutes.
Slice half cooked beans into strips; remove any seeds. Spread beans on the bottom of a large nonstick pie pan. Layer beans with onion rings and pepper rings. Cover each layer with a tomato slice, beans, mushroom and beans.
Bake in preheated oven until filling is bubbly, about 25 minutes. Push down edges of pepper ring, then turn and place cherries over tomato.