Paraben 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 technique is the secret: a screaming-hot cast iron skillet and completely dry beans create that gorgeous blister and char you'd normally only get at a restaurant. Coconut aminos stand in for conventional soy sauce, delivering that umami depth without the additives and preservatives that make so many bottled condiments a concern for anyone keeping their ingredient list clean. A hit of fresh ginger, thinly sliced garlic, and a splash of apple cider vinegar and lemon juice round out the glaze with layers of warmth and brightness. The whole thing comes together in minutes once the pan is hot, making it as practical as it is impressive. Scatter some fresh parsley over the top before serving and you've got a dish that looks like you put in way more effort than you actually did.
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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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