Cashew 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 glossy, savory-sweet glaze that hits every note. The technique is the secret: a screaming-hot cast iron skillet and completely dry beans create that gorgeous blister and char you'd normally only get at a restaurant. Garlic and fresh ginger bloom right in the pan, filling your kitchen with an aroma that makes it genuinely hard to wait until serving. Coconut aminos bring a rich, umami depth while keeping the whole dish free from soy, and a splash of apple cider vinegar and lemon juice lifts everything with just the right brightness. Ground turmeric adds a warm, earthy undertone and a beautiful golden hue to the glaze. There's no need to worry about hidden nut ingredients here — every component is straightforward and clean, so this works beautifully for anyone navigating tree nut concerns without sacrificing bold flavor. Finish with a scatter of fresh parsley and serve immediately while the glaze is still shiny and the beans are at their snappy best.
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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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