Young beans in spicy company

Ingredients for 2 servings:

• 150 g beans, young green
• 1 cup rice
• 6 Pepper, 2 each red, green, yellow
• some olive oil
• 70 g cocktail tomatoes
• some paprika powder
• some basil
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Add rice to a pot of boiling, salted water. Wash the baby beans, trim the ends, and cut into thirds. Cook the beans in a pot with a little water and olive oil, covered, over medium heat. Season with a pinch of salt. Wash and halve the cherry tomatoes. Remove the seeds from the peppers, wash them, and cut them into small strips. Remove the pot with the now-cooked beans from the heat and remove the lid. Add a little olive oil to a very hot pan and sauté the tomatoes and peppers. It’s important that the pan is very hot so the vegetables are nice and juicy. Once the cherry tomatoes and peppers are well fried, add the beans and season with a little basil and paprika. Place the cooked rice on the plates and arrange the beans on top. Garnish with basil, if desired. A light meal that’s easy to prepare—ideal for summer, a candlelit dinner, or after a stressful day at work.