Cinnamon 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 savory-bright glaze that hits every note. A screaming-hot cast iron skillet does the heavy lifting here, creating that gorgeous blister and char you'd normally only get at a restaurant. Garlic and ginger go in at just the right moment so they turn fragrant and golden without burning, then coconut aminos, apple cider vinegar, and a squeeze of lemon pull everything together into a glossy, flavor-packed finish. The turmeric adds a warm earthiness and a beautiful golden hue without leaning on any of the spice blends that so often sneak cinnamon into savory dishes. It's a smart, clean ingredient list that keeps things bold and aromatic while staying completely free of that particular spice — no label-checking required. Scatter some fresh parsley on top and serve it straight from the pan while everything is still sizzling.
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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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