Almond Free Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that steals the show — deeply charred, tender-crisp, and coated in a punchy glaze of garlic, ginger, coconut aminos, and a bright hit of lemon. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that gorgeous, almost smoky blister you'd expect from a restaurant wok. Coconut oil brings a subtle richness to the sear, while apple cider vinegar and turmeric round out the glaze with a little tang and warmth. For anyone navigating tree nut sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-checking required. The whole dish comes together in a single skillet, making cleanup as easy as the cooking itself. Finish with a scatter of fresh parsley and serve immediately while the glaze is still glossy and the beans have that irresistible snap.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp coconut oil
- ½ tsp fine sea salt
- 4 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the green beans completely dry with paper towels — any surface moisture will cause steaming rather than blistering.
- 2
Heat a large (12-inch) cast iron skillet over high heat for 2 minutes, until the pan is very hot and just beginning to smoke.
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