White kidney beans soup (fasolada)

Ingredients

• 2 cups beans
• 400 gr. chopped tomatoes in their juice
• 2 carrots, sliced
• 1 handful celery, finely chopped
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1 tbsp sugar
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• ½ cup olive oil
• Water to cover the beans plus 3 cm. above them
• Salt, pepper to taste

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Preparation

• We put the beans in a pot and cover them with water. Put them on high heat and when they start to boil we let them for 5 minutes. Then we drain them and throw away this water. We put them again in the pot. We add the carrots, the tomatoes, the celery, the onion, the sugar, the cinnamon and nutmeg and refill with water to cover the beans plus 3cm. above them. Put in high heat and when they start to boil lower to medium low and simmer for at least 2 to 3 hours depending on the beans. After two hours you can test and if they are soft you add the olive oil and salt and pepper let it boil for 5 minutes more and then turn off the fire. The reason why we put salt in the end is because in this way we avoid making the beans tough. The reason why we put the olive oil at the end is because it is better for the oil not to boil for a long time.

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