Black bean soup

As the cold temperatures continue, I hurry up and make all those recipes that I don't get to make often because of the stupid Florida heat. Along them, there is one that technically is sort of a local specialty, but I still can't bring myself to make if the temperature is over 70. I'm talking about Cuban-style black bean soup. If you are ever in the Naples/Fort Myers area, drop everything you are doing and run to a little place of Bonita Beach Road called Taco Mix. You can read the review I've written about Taco Mix on the Naples Daily News here, and learn how wonderful and appetizing everything they make is. Or you can just go ahead and make the soup, which alongside the sandwich Cubano and Daniel's amazing burritos is one of my favorite things to order there.

BLACK BEAN SOUP
(serves 4-6)

1 pound dried black beans
5 cups chicken broth
2 cups chopped onion
2 tablespoons ground cumin
3 bay leaves
2 chipotle chiles in adobo sauce, finely chopped
Fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
Sour cream

Soak beans overnight or quick-soak them according to package directions.

Combine beans, broth, onion, cumin, bay leaves and chiles with their sauce in an electric slow cooker. Season with salt to taste. Cover and cook on Low for 10 hours. Stir in juice.

Serve soup sprinkled with 2 teaspoons chopped cilantro and a dollop of sour cream.