Bean‑Pepper Skillet

Ingredients

• 90 g black olives (pitted)
• 6 tbsp Olive oil
• Pepper
• 1 tbsp Lemon Juice
• chili flakes
• 200 g parboiled rice
• Salt
• 600 g green beans
• 2 red bell peppers
• 0.25 bunch coriander

Instructions

1. 1.

   Coarsely blend olives and 4 tbsp oil in a blender. Season with pepper, lemon juice, and a pinch of chili flakes. Cook rice according to package instructions in boiling salted water.

2. 2.

   Meanwhile trim, rinse, and boil green beans in salted water for about 5 minutes until very firm. Drain and set aside. While the beans cook, trim, rinse, and slice bell peppers into thin strips.

3. 3.

   Heat remaining oil in a pan and sauté beans and peppers over medium heat, stirring, for about 5 minutes. Stir in olive paste and season the bean‑pepper skillet with salt and pepper. While the vegetables cook, wash coriander, shake dry, and pluck leaves.

4. 4.

   Drain rice if needed and serve in bowls. Sprinkle with some coriander and chili flakes. Distribute the bean‑pepper skillet over the plates, garnish with remaining coriander, and serve.