• 1tbspolive oil
• 1medium onion (diced)
• 1red pepper (diced)
• 2garlic cloves (crushed)
• 120g green beans (trimmed and halved)
• 150g tinned cannellini beans
• 1.5 tsp smoked paprika
• 1tsp ground turmeric
• A Pinch of chilli flakes (optional)
• 200g short grain rice (I used arborio)
• 500ml vegan stock
• 160g marinated artichoke hearts
• 50g green olives
• Black pepper
• Optional to serve, freshly squeezed lemon juice and flat leaf parsley

Instructions

1. 1

   Heat the oil in a frying pan, add the onion and red pepper and cook over a medium heat for 2 minutes or so. The onion should be soft but not brown. Add the garlic and green beans and cook for another 2 minutes.

2. 2

   Add the cannellini beans, smoked paprika and turmeric, mix well to coat and lower the heat. Pour in the rice, stock, season (plus optional chilli flakes) and mix well.

3. 3

   Place the artichokes and olives on top of the mixture, cover and simmer for 30 Minutes or until the rice is fully cooked.

4. 4

   Serve with optional freshly squeezed lemon juice and parsley