Walnut Free Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that steals the show — deeply charred, tender-crisp, and coated in a bright, savory glaze that hits every note. The technique is the secret here: a screaming-hot cast iron skillet and bone-dry beans create that gorgeous blister and char you'd normally only get at a restaurant. Garlic and fresh ginger go into the pan just long enough to turn golden and fragrant without burning, then coconut aminos, apple cider vinegar, and lemon juice come together in seconds to form a glossy, umami-rich coating. A pinch of turmeric adds warmth and a subtle earthiness that ties everything together beautifully. Tree nut concerns are completely off the table with this one — every ingredient is straightforward and easy to verify, so there's no second-guessing at the store. Finish with a scatter of fresh parsley and serve immediately while the beans still have that irresistible crackle.
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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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