Jamaican Refried Gungo Peas (Refried Beans)

6 standard portions

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Ingredients

• 2 cups dried gungo peas (brown) ((290g) (pigeon peas))
• 6 cups water ((1.42 litres))
• 4 tbsp olive oil ((56g))
• 1 small onion (minced)
• 3 scallion ((green/spring onion) minced)
• 4 garlic cloves (minced)
• 1 inch ginger (minced)
• 3 tsp all purpose seasoning ((15g) see notes)
• ¼ tsp ground pimento ((1.25g) (allspice))
• 6 sprigs fresh thyme ((10g) stems removed or 2 tsp dried thyme)
• 1 tsp black pepper ((5g))
• 4 tbsp coconut cream (creamed coconut) ((112g))
• hot sauce and pink salt to taste

Method

1. Rinse the gungo peas several times and then place them in a large bowl.
2. Pour enough water to cover the peas, cover and leave to soak overnight or several hours.
3. Discard the water and rinse the peas again.
4. 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).
5. 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.
6. Once the peas have cooked, drain off the water and reserve it (you won't need it all, but don't throw it away).
7. 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.
8. Meanwhile, heat a skillet/frying pan on medium heat with 2 tbsp of olive oil.
9. Saute the onion/scallion and ginger mixture for about 1-2 minutes.
10. Stir in the mashed gungo peas along with 2 tbsp 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).
11. Finally add some pink salt and hot sauce (according to your taste/preference).
12. Rinse the gungo peas several times and then place them in a large bowl.
13. Pour enough water to cover the peas, cover and leave to soak overnight or several hours.
14. Discard the water and rinse the peas again.
15. Place the peas in your inner pot and fill ¾ of the pot with water.
16. Switch the unit on then press "pressure cook" on "high" and adjust the "+/-" to 20 minutes.
17. Place the lid on and turn the knob to "sealing".
18. Allow the instant pot to come to pressure (this may take several minutes).
19. Once the peas have cooked allow the unit to perform a nature release (should take 10 minutes).
20. Once the peas have cooked, drain off the water and reserve it (you won't need it all, but don't throw it away).
21. Leave the peas in the inner pot (switched off).
22. Use your immersion stick to puree the peas, using some of the reserved water to achieve the desired texture.
23. Once the peas have turned into mash, scoop it out and set aside and clean out the inner pot, ready to re-use.
24. Switch on your unit and select the "saute" button.
25. Once the inner pot heats up add 2 tbsp of olive oil along with the minced onion/scallion/ginger and garlic and saute for about 1 minute.
26. Add the mashed gungo peas to the instant pot, along with 2 tbsp of olive oil and stir for about 30 seconds.
27. 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).
28. Add more water from the peas if you need to adjust the texture.
29. Stir for about another minute before finally adding your hot sauce and pink salt (according to taste).