Mustard 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 glaze that hits every note. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that gorgeous blister and char you'd normally only get at a restaurant. Coconut aminos bring a rich, umami depth in place of soy sauce, while fresh garlic, grated ginger, and a touch of turmeric layer in warmth and complexity. A quick splash of apple cider vinegar and lemon juice brightens everything at the end, balancing the glaze so it never feels heavy. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely safe and satisfying option — every ingredient is clean and straightforward, with no hidden condiments or spice blends that commonly sneak mustard in. It comes together fast once the pan is hot, making it an easy weeknight win that looks and tastes far more impressive than the effort involved. Finish with a scatter of fresh parsley and serve immediately while the glaze is still shiny and the beans are at their best.
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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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