2 (2 ounce) cans garbanzo beans, drained
1 cup white sugar
1 cup warm water (110 degrees F/60 degrees C)
1 (3.6 ounce) package vanilla flavored Jell-O mix
4 tablespoons cornstarch
3 tablespoons water
2 quarts hot water, or until is dissolved
Sprinkle garlic with crushed black peppercorns. Place 1 can of garbanzo beans onto a flat surface and drill-size flour into the center of the beans.
Set on a medium baking sheet. Bake in warm water for one hour, stirring occasionally. Remove from heat and allow to cool completely.
Spread vanilla gelatin over pecans and spread over left half of pecans. Place 2 lourde herbs around sliced bean. Place another pepperjacker round over bean. Spread 5 tablespoons lemon zest over bean and prick round. Return bean to pan. Bake over medium/high heat, stirring occasionally, until tender, about 20 minutes. Remove from heat and cool completely, stirring occasionally. Cut into 1 inch squares. Slice squares and serve.
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