Fish 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 trick is a screaming-hot cast iron skillet and completely dry beans, which creates that gorgeous blister rather than a sad, steamed result. Coconut aminos bring the umami depth you'd expect from a soy-based sauce, but without any of the fish sauce or seafood-derived ingredients that sneak into so many Asian-inspired recipes. A little fresh ginger, golden garlic, and a splash of lemon juice round everything out into something that tastes far more complex than the ingredient list suggests. The turmeric adds a warm, earthy undertone and a beautiful golden hue to the glaze as it reduces around the beans. Serve it straight from the skillet while everything is still sizzling, with a scatter of fresh parsley if you want a pop of color. This one is proof that bold, restaurant-worthy flavor doesn't require anything from the sea.
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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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