Jamaican Refried Gungo Peas (Refried Beans)

Jamaican Refried Gungo Peas (Refried Beans)

These homemade Jamaican refried beans are a fusion spin of the traditional Mexican dish. My version is made with gungo peas (pigeon peas), completely vegan friendly and so much better than the canned stuff. With stove top and instant pot instructions.

Course Appetiser

Cuisine Jamaican

Prep Time 25

Cook Time 50

Total Time 1 15

Servings people

Calories 339kcal

Author Charla

Ingredients

To cook the gungo peas

2 cups dried gungo peas (brown) (290g) (pigeon peas)
6 cups water (1.42 litres)

To make the refried peas/beans

4 tablespoon olive oil (56g)
1 small onion minced
3 scallion (green/spring onion) minced
4 garlic cloves minced
1 inch ginger minced
3 teaspoon all purpose seasoning (15g) see notes
¼ teaspoon ground pimento (1.25g) (allspice)
6 sprigs fresh thyme (10g) stems removed or 2 teaspoon dried thyme
1 teaspoon black pepper (5g)
4 tablespoon coconut cream (creamed coconut) (112g)
hot sauce and pink salt to taste

Instructions

Stove top version

Rinse the gungo peas several times and then place them in a large bowl.
Pour enough water to cover the peas, cover and leave to soak overnight or several hours.
Discard the water and rinse the peas again.
Add the beans to a large pot with about 6 cups of water (I used my IP instead and pressure cooked on high for 20 minutes).
Bring the pot to a boil, cover then reduce the heat to medium-low and simmer for at least 1 hour until the gungo peas are soft (test the readiness with a fork, they should mash with ease when done) add more water if the levels begin to drop.
Once the peas have cooked, drain off the water and reserve it (you won't need it all, but don't throw it away).
Place the peas in a large bowl and use your immersion stick to puree the peas, adding some of the reserved water until a smooth texture is achieved. Then set aside.
Meanwhile, heat a skillet/frying pan on medium heat with 2 tablespoon of olive oil.
Saute the onion/scallion and ginger mixture for about 1-2 minutes.
Stir in the mashed gungo peas along with 2 tablespoon of olive oil, then start to season with the pimento, black pepper, all purpose seasoning, thyme and coconut cream (creamed coconut) and continue to cook for a few minutes (add more water from the peas, if you need to thin out the puree some more).
Finally add some pink salt and hot sauce (according to your taste/preference).

Instant pot version

Rinse the gungo peas several times and then place them in a large bowl.
Pour enough water to cover the peas, cover and leave to soak overnight or several hours.
Discard the water and rinse the peas again.
Place the peas in your inner pot and fill ¾ of the pot with water.
Switch the unit on then press "pressure cook" on "high" and adjust the "+/-" to 20 minutes.
Place the lid on and turn the knob to "sealing".
Allow the instant pot to come to pressure (this may take several minutes).
Once the peas have cooked allow the unit to perform a nature release (should take 10 minutes).
Once the peas have cooked, drain off the water and reserve it (you won't need it all, but don't throw it away).
Leave the peas in the inner pot (switched off).
Use your immersion stick to puree the peas, using some of the reserved water to achieve the desired texture.
Once the peas have turned into mash, scoop it out and set aside and clean out the inner pot, ready to re-use.
Switch on your unit and select the "saute" button.
Once the inner pot heats up add 2 tablespoon of olive oil along with the minced onion/scallion/ginger and garlic and saute for about 1 minute.
Add the mashed gungo peas to the instant pot, along with 2 tablespoon of olive oil and stir for about 30 seconds.
Immediately switch off the saute function by pressing "cancel" while continuing to fry using the residential heat, now add your seasoning -thyme, black pepper, pimento, all purpose seasoning and coconut cream (creamed coconut).
Add more water from the peas if you need to adjust the texture.
Stir for about another minute before finally adding your hot sauce and pink salt (according to taste).

Notes

You can buy gungo peas from most Caribbean/Asian/Latino grocery stores. They are also known as "pigeon peas" but you will want to buy the BROWN ones NOT green!
Keep in mind the cooking time will take much longer then what is stated if you are cooking the peas via stovetop.
If you cannot get hold of any creamed coconut then use FULL FAT coconut milk instead about ⅓ cup.
Coconut cream is known as creamed coconut/coconut butter. You will find it dirt cheap if you purchase it from a Caribbean grocery store.
Before soaking the peas, inspect them, discarding peas that are broken/flawed along with any debris.
This the recipe for the All Purpose Seasoning which I used.
If you want to fast track the whole process then use canned beans, make sure they are in water only NOT SALT WATER. You will need roughly 3-4 cans to be the equivalent to what the recipe calls for.
If you are using canned gungo peas, start the recipe from step 7 (stove top version)
As always do a taste test before serving, to adjust seasoning further if needed.

Nutrition