Gelatin 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 punchy glaze of garlic, ginger, and coconut aminos that hits every savory note you want. The high-heat cast iron method is the real secret here: getting the pan ripping hot and keeping the beans completely dry means you get genuine blistering and char rather than a soggy steam situation. Apple cider vinegar and fresh lemon juice cut through the richness of the coconut oil, while turmeric adds a warm, earthy undertone that ties everything together beautifully. Every single ingredient in this dish is naturally free of animal-derived thickeners and setting agents, so there's nothing to second-guess or swap out. It's a clean, vibrant plate that comes together entirely from fresh produce, pantry staples, and a very hot skillet. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a restaurant — but it's ready in your own kitchen.
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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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