Peapod orzo with pinto beans

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I saw peapods in the supermarket for the first time this summer today so I bought and cooked some with pinto beans and orzo (a pasta which looks like rice but I think tastier and easier to cook). Don't throw the peapod jackets out they are edible and as sweet and delicious as the peas inside.

To serve 1:
Rinse, top and tail 6 whole fresh peapods. Pop the peas out and cut the pods in half lengthways and finely chop.
Rinse, top and tail 1 small carrot and finely chop
Peel and dice half a white onion.
Peel and dice 1 large flat mushroom

Heat 2tbsp oil on high heat and fry the above veg for 5 minutes stirring around until softened.
Add 6 whole green beans which have been rinsed topped and tailed.
Add 4tbsp orzo, freshly ground mixed peppercorns and chilli flakes and just cover with vegetable stock.
Bring to boil and boil for 5 minutes with a lid on.
Lower the heat to simmer lidded, for 15 minutes adding 1tsp butter, a handful of washed baby spinach and 120g drained, cooked pinto beans from a can for the last 5 minutes.
Serve with a drizzle of olive oil and a sprinkling of ground linseed.
Good on it's own or with a simply fried steak of your choice. (pork / chicken breast / beef / lamb - 4 minutes on high heat each side).