These blistered green beans are the kind of side dish that steals the show — deeply charred, tender-crisp, and coated in a glossy, savory-sweet glaze that hits every note. The technique is the secret: a screaming-hot cast iron skillet and completely dry beans mean you get real blister and char rather than a soggy steam situation. Coconut aminos stand in beautifully for traditional soy sauce, delivering that umami depth without any grain-based ingredients, while a splash of apple cider vinegar and fresh lemon juice keep things bright and balanced. The garlic and ginger go in just long enough to turn fragrant and golden, perfuming the whole pan before the glaze comes together in under a minute. For anyone navigating grain sensitivities, this kind of recipe is a genuine find — every ingredient is naturally free of rye and related grains, so there's nothing to swap or second-guess. A scatter of fresh parsley at the end adds a pop of color and freshness, though the beans are honestly stunning on their own. Serve them straight from the skillet while they're still sizzling and you'll have people reaching for seconds before the main course even lands on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the green beans completely dry with paper towels — any surface moisture will cause steaming rather than blistering.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
