High Fructose Corn Syrup Free Blistered Green Beans with Garlic & Ginger
These green beans are the kind of side dish that makes people forget they're eating vegetables. A screaming-hot cast iron skillet does the heavy lifting here, coaxing deep char and blisters onto each bean before a quick hit of garlic, ginger, and a bright, tangy glaze pulls everything together. Coconut aminos stand in for conventional soy sauce, which is a smart swap since many bottled sauces and condiments are loaded with high fructose corn syrup or other added sweeteners that sneak in where you'd least expect them. Apple cider vinegar and fresh lemon juice add just enough acidity to balance the richness of the coconut oil, and a pinch of turmeric gives the whole dish a warm, golden finish. The technique matters as much as the ingredients — patting the beans completely dry before they hit the pan is what separates a truly blistered result from a soggy, steamed disappointment. Serve them straight from the skillet while they're still sizzling and scatter fresh parsley on top if you want a little color and freshness. It's a genuinely craveable dish that comes together with nothing but whole, clean ingredients and a very hot pan.
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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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