Pork 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-bright 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 instead of a soggy steam. Garlic and fresh ginger go into the center of the pan just long enough to turn golden and fragrant, then coconut aminos, apple cider vinegar, and lemon juice come together in seconds to form a light, umami-rich glaze with real depth. Turmeric adds a warm, earthy undertone that ties everything together beautifully. The whole ingredient list is naturally free of pork and pork-derived products — no hidden sauces or cured meat additions to second-guess — so it works effortlessly for anyone keeping those ingredients off the table. Finish with a scatter of fresh parsley and serve immediately while the beans are still sizzling and the glaze is at its 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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