Soy Free Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that steals the show — charred and tender-crisp with a punchy glaze of garlic, ginger, and bright citrus. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that gorgeous, deeply blistered exterior instead of a soggy steam situation. Coconut aminos stand in for traditional soy sauce, delivering that same savory, umami-rich depth without any soy whatsoever — no label-reading anxiety required. A splash of apple cider vinegar and fresh lemon juice cut through the richness and keep the whole dish lively and balanced. The turmeric adds a subtle warmth and a beautiful golden hue to the glaze as it reduces down and clings to every bean. It comes together in one pan with minimal prep, making it just as weeknight-friendly as it is impressive enough for a dinner party spread. Finish with a scatter of fresh parsley and serve immediately while the beans are still sizzling.
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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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