Seed Oil Free Blistered Green Beans with Garlic & Ginger
These green beans hit that perfect sweet spot between charred and crisp-tender, with a savory-bright glaze that makes them impossible to stop eating. Cooking with coconut oil in a screaming-hot cast iron skillet is what creates that gorgeous blister — no industrial seed oils needed, and the flavor is genuinely better for it. Coconut aminos stand in for soy sauce and bring a mellow, umami-rich depth, while a splash of apple cider vinegar and fresh lemon juice keep everything lively and balanced. The ginger and garlic go in at just the right moment so they turn golden and fragrant without burning, layering in warmth that makes this feel like a restaurant-quality side dish. A pinch of turmeric adds a subtle earthiness and a beautiful golden hue to the glaze. If you've been skeptical that a vegetable side could steal the show, this is the one that will change your mind.
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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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