Directions
- 1Soak beans overnight with a bay leaf.
- 2Drain beans and put them in a stock pot with water four inches above the beans.
- 3Boil for five minutes.
- 4Roast bell peppers for 30 minutes and sesame seeds for eight minutes.
- 5In each pint jar, add: 1 cup of beans, 1 1/2 tablespoons of roasted red bell pepper, 2 tablespoons of sesame seeds, 2 cloves of minced garlic, 1/4 cup lemon juice, 1/2 teaspoon salt, paprika, and pepper to taste.
- 6Top jars off to 1 1/2 inch headspace with cooking water.
- 7Pressure can pints for 75 minutes.
- 8When ready to prepare, drain about half of the liquid and add one tablespoon of olive oil.
- 9Blend to your desired consistency using an immersion blender or a regular blender.
Ingredients
- 1 cup garbanzo beans
- 1.5 tablespoons red bell pepper
- 2 tablespoons sesame seeds
- 2 cloves minced garlic
- 0.25 cup lemon juice
- 0.5 teaspoon salt
- 1 paprika
- 1 pepper
- 1 tablespoon olive oil
Equipment
stock potmason jarspressure cannerimmersion blender
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