In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of brown rice and toast it for a couple of minutes, stirring frequently to avoid burning.
Pour in 2 cups of vegetable stock and add 1/2 teaspoon of coarse ground black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed.
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the trimmed green beans and sauté for about 5 minutes until they are bright green and just tender. Season with 1/4 teaspoon of sea salt.
Add the cooked chickpeas and kidney beans to the skillet with the green beans. Stir well to combine and cook for an additional 2-3 minutes until everything is heated through.
To serve, divide the cooked brown rice among serving bowls. Top with the sautéed bean mixture and sprinkle each bowl with 1/4 cup of grated Parmesan cheese.
