Wheat Free Blistered Green Beans with Garlic & Ginger
These blistered green beans are the kind of side dish that makes people stop mid-conversation to ask what's in them. The high-heat cast iron method chars the beans until they're smoky and tender-crisp, then a quick glaze of coconut aminos, apple cider vinegar, and lemon juice pulls everything together into something genuinely crave-worthy. Coconut aminos do all the savory, umami-rich work that soy sauce typically handles — making this completely free of wheat without any compromise on depth or flavor. The garlic and ginger go in right at the end so they stay fragrant and just barely golden rather than bitter, which is the kind of detail that separates a good vegetable dish from a great one. A pinch of turmeric adds a warm, earthy undertone that ties the whole glaze together beautifully. Serve it straight from the skillet onto a platter and scatter fresh parsley over the top for a pop of color — this one disappears fast.
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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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