Vegan Blistered Green Beans with Garlic & Ginger
These green beans are the kind of side dish that makes people forget they're eating a vegetable. The high-heat cast iron method chars and blisters the beans until they're deeply caramelized on the outside and tender-crisp at the center — a texture that's genuinely hard to stop eating. Coconut aminos bring a savory, slightly sweet depth without any soy, while fresh ginger, garlic, and a splash of lemon juice keep every bite bright and lively. A pinch of turmeric adds a warm, golden hue and rounds out the glaze beautifully. The whole thing comes together in one skillet, which means bold flavor with minimal cleanup. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a restaurant.
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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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