Sear, Simmer & Stir

Life, style & food in the District

Surfside Sunday: Tex-Mex Black Beans

There is nothing better than a classic Sunday brunch. But sometimes, there is something that not even an insanely rich hollandaise sauce can satisfy. Today was one of those days.

The thermometer topped-out around 80 degrees, and after 90 minutes of hot yoga, I wanted nothing more than a Corona and something that tasted like it should be devoured by the beach. Enter: Surfside –  A Glover Park restaurant that is known for their fish tacos and amazingly fresh and flavorful salads. So I decided to stop-in on the way to the weekly flea market (where I got a new bike! – I am sure there will be more on this later) and get some grub.

After placing an order of chips with guacamole and a heaping side of pineapple/jalapeno salsa (and a Corona or two), I took a seat under some breezy ceiling fans, next to an open window and directly under a stereo playing some Marley. It’s safe to say, my soul immediately left D.C. and escaped down to the Keys. It is also safe to say that there is no such thing as too much Mexican food… Which is why I decided to make some more for dinner this evening!

Unfortunately, it is going to be another one of those weeks where most of my meals will be eaten on the road, rather than at home, so I wanted to make a big pot of something healthy that is easy to eat hot-or-cold and on-the-go. And these Tex-Mex black beans hit the spot!

They are absolutely fresh (but spicy) and delicious, as well as incredibly healthy and easy to transport (and shove into your mouth). Eat as-is or serve alongside a quesadilla, on top of a salad or next to some fresh fish tacos. Knowing that these beans will be in my lunch tomorrow makes facing Monday a wee-bit easier.

Peace and Namaste!


8 ounces of dried black beans
1 green bell pepper, diced
1 red bell pepper, diced
½ large onion, diced
3 cloves of garlic, chopped finely
½ fresh jalapeno, diced
Fresh cilantro
Extra virgin olive oil
Sea salt


  • Cook the black beans, according to package instructions – once cooked, rinse thoroughly and set aside
  • In the meantime, dice the red and green peppers, the onion, the fresh garlic, the jalapeno and a healthy serving (two handfuls or so) of fresh cilantro
  • Sauté the diced onion in about 1 tablespoon of olive oil over medium/medium-high heat.  Cook for about five minutes, or until translucent
  • Add the bell peppers and the garlic, and continue to sauté for about five more minutes, or until slightly browned and wilted – Add in the jalapenos and cook for an additional two minutes, or so
  • Heat about 2 tablespoons of olive oil in a pot, add in the rinsed black beans, the sautéed veggies and stir. Squeeze ½ of a fresh lime over the pot of beans and stir. Season with a generous serving of sea salt (add, taste, add more) and the chopped cilantro

Serve with some additional topped cilantro, some plain Greek yogurt and your favorite Tex-Mex accompaniments – Enjoy!


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This entry was posted on April 15, 2012 by in Legumes, Sides, Vegan, Vegetarian.

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