Broad Beans with Capers and Olives

Broad beans are a great treat, even if eaten on their own, but team them with olive and capers for a truly scrumptious vegetarian feast.


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  • 500 gr dried broad beans
  • 1 onion, chopped in brunoise
  • 400 gr tomatoes, chopped
  • 1 cup pitted black or green olives, chopped
  • ½ cup capers
  • olive oil
  • salt, pepper


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.

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.

Drizzle with olive oil and serve.


Serve with some feta cheese and fresh country bread.