Vegetarian Blistered Green Beans with Garlic & Ginger
Few side dishes hit the way a properly blistered green bean does — charred and smoky on the outside, still snappy in the middle, and coated in a glossy, savory glaze that makes it hard to stop at just one forkful. The secret is a screaming-hot cast iron skillet and completely dry beans, which together create that deep, restaurant-quality char instead of a sad, steamed result. Coconut aminos bring a rich, umami-forward depth without any soy, while fresh garlic and grated ginger bloom in the residual heat for a fragrant, golden finish. A splash of apple cider vinegar and lemon juice cut right through the richness, keeping every bite bright and balanced. Ground turmeric adds a warm, earthy undertone and a gorgeous golden hue to the glaze. It comes together in minutes and works beautifully as a weeknight side or an impressive addition to a dinner spread — just make sure to serve it immediately so the beans stay perfectly crisp.
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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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