1. Soak the beans in warm water with a bit of salt for at least 8 hours. Drain, rinse and fill the pan again with fresh water. Bring to the boil and remove the scum. Drain again, add 2-3 tbsp of olive oil, chopped tomatoes and onion and boil for about an hour, or until tender.

2. Towards the end of the cooking time, add the olives and capers. Let them simmer for 5-10 minutes and correct the taste. Drizzle with olive oil and serve.