Pecan 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, smoky blister instead of a sad steam. Coconut oil gives the whole thing a subtle richness while keeping the ingredient list clean and completely free of tree nuts, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. The glaze comes together in under a minute — coconut aminos bring a savory depth, apple cider vinegar adds a little tang, and turmeric gives everything a warm, golden finish. A scatter of fresh parsley over the top makes it look like something you'd order at a restaurant, but it comes together entirely in one pan. This is the kind of vegetable dish that converts even the most reluctant green bean skeptics.
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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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