Carrageenan Free Blistered Green Beans with Garlic & Ginger
These green beans hit that perfect sweet spot between charred and crisp-tender, with a savory glaze that makes them taste far more complex than the ingredient list suggests. The key is a screaming-hot cast iron skillet and completely dry beans — that combination creates deep, smoky blisters that give the dish its whole personality. Garlic and ginger bloom in the residual heat before coconut aminos, apple cider vinegar, and lemon juice come together into a glossy, tangy coating that clings to every pod. Coconut aminos stand in beautifully here as a soy sauce alternative, and unlike many bottled condiments and processed sauces, it skips the thickeners and additives that can sneak carrageenan into an otherwise clean dish. The turmeric adds a warm, earthy undertone and a gorgeous golden tint to the glaze without overpowering the bright, zippy finish. A handful of fresh parsley scattered over the top right before serving keeps everything feeling light and vibrant. This is the kind of vegetable side that disappears fast — don't be surprised if it upstages the main course.
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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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