Nitrate & Nitrite 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 bright, savory glaze that hits every note. The magic starts with a screaming-hot cast iron skillet and completely dry beans, which together create those gorgeous blistered spots that make this dish look and taste like something from a restaurant kitchen. Coconut aminos stand in for soy sauce here, bringing that umami depth without any of the additives or preservatives that can sneak into conventional condiments. A splash of apple cider vinegar and fresh lemon juice keep the glaze lively and sharp, while garlic, ginger, and turmeric layer in warmth and complexity. Every single ingredient is clean and whole, so there's no second-guessing labels or worrying about hidden preservatives lurking in a sauce bottle. It comes together fast once the pan is hot, and the payoff — glossy, fragrant beans scattered with fresh parsley — is absolutely worth it. Serve it straight from the skillet while it's still sizzling.
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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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