In a large, deep cast iron skillet, heat olive oil and saute onion until translucent. Add garlic, chile flakes, 1 tsp salt, and saute until the garlic and onions are soft. Add the remaining salt, spices, herbs, peppers, and tomatoes and simmer, covered for 10 minutes. Stir in the rice to coat.
Heat the stock, or water, and pour it into the pan. Cover and reduce the heat to low. Cook until the rice is tender and most of the liquid has been absorbed, about 30 minutes.
Meanwhile, steam or blanch the beans until tender. Stir into the cooked paella. Season with cracked pepper, fresh herbs, and sere garnished with grated cheese and minced scallions.