Mushroom 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, coconut aminos, and a bright hit of lemon. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that gorgeous, almost smoky blister you'd expect from a restaurant wok. Coconut aminos bring a savory, slightly sweet depth without any soy or fermented ingredients that can sometimes sneak mushroom-derived components into your pantry. The quick glaze — finished with apple cider vinegar and a touch of turmeric — reduces in under a minute and clings to every bean in the most satisfying way. It's a dish that feels bold and intentional, not like a compromise, and it comes together in one pan with zero fuss. Scatter some fresh parsley on top before serving and it looks as good as it tastes.
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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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