White kidney beans soup (fasolada)

Ingredients

• 2 cups beans
• 400 g 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.

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