Cut the beans into 2-inch pieces.
Bring a large saucepan 3/4 full of water to a boil.
Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes.
Drain the beans, then plunge them into a bowl of ice water to stop the cooking.
Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat.
Add the bell pepper and toss and stir for about 1 minute.
Add the beans and saute for 1 minute longer.
Add the chili paste and garlic and stir for 1 minute.
The beans will be tender and bright green.
Season with the salt and pepper.
Serve immediately.