• Chop the pitted olives
• Chop the onion in brunoise

1. Soak the beans in warm water with a bit of salt for at least 8 hours.

2. Drain, rinse and fill the pan again with fresh water. Bring to the boil and remove the scum.

3. Drain again, add 2-3 tbsp of olive oil, chopped tomatoes and onion and boil for about an hour, or until tender.

4. When the broad beans are nearly cooked, add the olives and capers. Let them simmer for 5-10 minutes and add salt and pepper to your liking.

5. Drizzle with olive oil and serve (with some feta cheese and fresh bread)