Beef 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, and coconut aminos that hits every savory note you're craving. The technique is the secret: a screaming-hot cast iron skillet and completely dry beans create that gorgeous, smoky blister rather than a soggy steam. Coconut aminos bring a rich, umami-forward depth without any soy or animal-derived sauces, and a splash of apple cider vinegar and fresh lemon juice keep the whole thing bright and balanced. A pinch of turmeric adds warmth and a beautiful golden hue to the glaze as it reduces down in those final seconds. This is a fully plant-forward dish that doesn't ask you to compromise on boldness or texture — it's genuinely exciting to eat. Scatter some fresh parsley over the top before serving and watch it disappear from the table faster than anything else on the menu.
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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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