Greek-Style Broad Beans with Tomatoes & Olive Oil

Cooking time
Serves2 people
Vegetarians Vegans Gluten-free diets
Greek-Style Broad Beans with Tomatoes & Olive Oil

In Greece, 'lathera' dishes are cooked with lots of olive oil. Koukia lathera is broad beans with oil. This rustic stew is a braise of broad beans with new potatoes, fresh tomatoes, garlic and parsley. The rich flavour and texture comes from the lavish amounts of extra virgin olive oil. Delicious topped with feta and served with toasted pitta breads for scooping.

2 ratings
layout 2 comments


  • 750g broad beans in the pod
  • 1 onion
  • 300g new potatoes
  • 2 garlic cloves
  • A large handful of flat leaf parsley
  • 400g vine tomatoes
  • 100ml extra virgin olive oil, plus extra to serve
  • 1 tbsp tomato purée
  • 120g feta
  • Toasted pitta breads, to serve (optional)

Prep: 45 mins | Cook: 45 mins

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1. Put a small pan of water on to boil. Pod the broad beans. When the water is boiling, added the podded beans. Simmer for 3-4 mins till just cooked. Drain and rinse under cold water to stop them cooking. Set aside to cool.
2. Peel and finely chop the onion. Scrub and dice the potatoes. Peel and grate or crush the garlic. Finely chop the parsley leaves and stalks. Quarter the tomatoes and scoop out the seeds. Coarsely grate the tomatoes into a bowl, discarding the skins.
3. Pour the olive oil into a deep frying pan and set over a medium-low heat. Add the onions and potatoes. Season wtih salt and pepper. Gently fry, stirring often, for 15 mins, till the veg have softened.
4. While the onions fry, pop the broad beans out of their grey skins. Pinch one end of the loose skin and squeeze – the beans should pop out. Discard the skins.
5. After 15 mins, stir the garlic, most of the parsley (keeping a pinch back for garnishing) and the tomato purée into the onions. Cook, stirring, for 2 mins. Add the broad beans and grated tomatoes with 4 tbsp water. Turn the heat up and bring to the boil. Then turn the heat down, pop on a lid and simmer for 20-25 mins, stirring occasionally, till the beans and potatoes are very tender.
6. Taste the sauce and season with salt, pepper or sugar, if you think it needs it. Transfer the broad beans to a serving dish. Crumble over the feta and drizzle over a little extra olive oil. Garnish with the remaining chopped parsley. The broad beans are delicious as a side with grilled meats and fish, or serve as a main for two with toasted pitta breads for scooping.
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Fish enthusast


Cor this was amazing, served it with a Colney fillet. Would benefit from a squeeze of lemon when serving the dish!


We tried it with the wholemeal pitta and I added some mint leaves. It's a lovely dish, fresh and quite filling, even for a light evening meal.