Eggless 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 technique is everything here: a screaming-hot cast iron skillet and completely dry beans are what create that gorgeous, smoky blister rather than a soggy steam. Coconut oil handles the high heat beautifully, and the quick reduction of coconut aminos with apple cider vinegar and turmeric turns into a glossy, savory coating in under a minute. Every single ingredient in this dish is naturally free of eggs, so there's no swapping or substituting required — it just works as written. This is the kind of recipe that looks and tastes like it came from a restaurant but comes together in a single skillet with minimal cleanup. Serve it straight from the pan while the glaze is still shiny and the beans still have a little snap to them.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!