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You shouldn't add salt immediately, but one hour through the cooking process, it's important to lightly season. Finish seasoning at the end of cooking.

1 kg black beans
8 liters water
2 tbsp kosher salt
2 sprigs epazote

Clean and wash beans. Put them in a large pot and cover with cold water twice the bean depth. Bring to a fast boil (cover on pot). Take off cover when you have reached a boil. Do not stir at all - they will surface by themselves. When they surface, add the remainder of cold water. Bring to a boil again. Cover and cook over a low flame. In 1 hour, add the salt and epazote. Again, do not stir. When the beans have boiled for 2 hours, remove cover and taste a few for tenderness. If they are easily mushed by squeezing them between your tongue and gums, (no teeth) then they are done. If not, boil another 30 minutes and try again. The older the beans, the longer they will need to cook.

Sounds like a good recipe. You should all look at some authentic black bean recipes from south Mexico, particularly the Yucatan. They use this herb called Epazote, which adds flavor and reduces the gaseousness of black beans, in particular. Epazote is indispensible to people who cook black beans on a regular basis, however it's only good in it's fresh form. so if you like to garden and you enjoy black beans, you should buy some seeds and start growing. Epazote pairs with almost all traditional Mexican ingredients and you can even put a few leaves on your next quesadilla for some good flavor.

irishnyc & tara - bring to a boil and then immediately transfer to the preheated oven. cook in the oven until done - at least one hour. similar to braising where you would brown the meat first, you are starting the cooking on the higher, direct heat of the burner before switching to the more even heat of the oven.

Susan, Goode luck with your mid term.
I know you will do great
Mike G

Ack, I wasn't trying to call anyone nutritionally ignorant.

I might've gone on a tangent (I usually do, unfortunately), but my main point was that I don't think this recipe belongs under a series that's supposed to be supporting healthier eating. Product placement issue, I guess.

I don't care for blue cheese either, but I've found that swiss makes for a delicious combination with onions, or gruyere as you suggested, if you strive to be oh so French. I actually this very humble onion tart that turned out delicious. It used low fat cottage cheese to create a creamy texture beyond what the swiss could provide. Not as beautiful as this version for sure, but oh so paupered and practical.

http://www.biggirlssmallkitchen.com/2009/01/potluck-parties-pack-pie-and-do-it.html

I don't like blue cheese - can I substitute, say, Gruyere or Gouda or something else? Thanks.

prunesaregood: I used whatever variety of potato arrived in my CSA. They had a yukon gold appearance and texture. Hope that helps!

do you use idaho potatoes? golden potatoes?

@JGordon - I wouldn't do phyllo, but I think puff pastry would be good here. But you shouldn't be scared of dough! You are probably just having a basic technical problem - overworking it, too wet or dry, too warm or cold when rolling, that sort of thing. Once you get the knack you'll want to do it all the time. Pick up either The Art of Simple Food by Alice Waters or Ratio by Michael Ruhlman for straightforward but detailed instructions that will get you in the pastry dough comfort zone.

"The Burger" @ Serrano's on 2nd is pretty tasty as well. And I have to also agree with Jessward about the Johnny Brenda burger. That is quite tasty also. I have yet to try the Evolution or the Sketch burger. This is a great post. I can't wait to do some Philly burgering again.

Thanks for all the support everybody! I'm excited to have a second home here on Serious Eats.

I love Philly burgers but being a Jerzee girl my favorite burger is actually in Atlantic City. Gallagher's pub is an offshoot of Gallagher's Steakhouse located in Resort's casino on the dining level. The Gallagher burger is juicy, cooked to order and you can choose from an array of toppings. My husband laughs at me when I eat one because all I say after my burger arrives and I bite into it is ummm, ummm, ummm. You cannot talk to me til I am done. It is worth the ride,although we are usually already downa shore anyway.