Peanut Free Blistered Green Beans with Garlic & Ginger
These green beans are the kind of side dish that steals the show — deeply charred, tender-crisp, and coated in a punchy glaze that hits every note at once. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create those gorgeous blistered spots that make each bite so satisfying. Garlic and ginger bloom right in the pan, filling your kitchen with an aroma that's hard to resist, before coconut aminos, apple cider vinegar, and lemon juice come together into a sticky, savory glaze with just enough brightness to balance the char. Coconut aminos stand in beautifully for traditional soy-based sauces, making this a smart pick for anyone navigating labels and ingredient lists at the grocery store — no hidden legume derivatives to worry about here. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue to the finished dish. Scatter some fresh parsley on top and serve immediately while the glaze is still glossy and the beans still have that satisfying snap.
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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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