In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 cup brown rice and stir to coat the grains in the oil. Cook, stirring, for 1 minute.

Add 1/2 teaspoon coarse-ground black pepper and 2 cups vegetable stock to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes, or until the liquid is absorbed.

While the rice is cooking and has about 10 minutes remaining, bring a pot of water to a boil. Add 1/4 teaspoon sea salt to the boiling water, then add 1/2 pound trimmed green beans. Cook the green beans for 3–4 minutes until tender-crisp. Drain and immediately rinse the green beans under cold running water to stop the cooking. Drain well.

After the rice has finished cooking, remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. Uncover and stir in 1/4 cup grated Parmesan cheese until combined.

Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the drained green beans, 1 cup cooked chickpeas, and 1 cup cooked kidney beans. Cook, stirring occasionally, for 3–5 minutes, until the beans are heated through.

Serve the warmed bean mixture alongside the Parmesan rice.