Xanthan Gum Free Blistered Green Beans with Garlic & Ginger
These blistered green beans hit every note you want from a vegetable side — charred, garlicky, a little tangy, and deeply savory without a single processed additive in sight. The magic starts with a screaming-hot cast iron skillet and completely dry beans, which together create that gorgeous, slightly smoky blister that makes this dish so craveable. Coconut aminos bring the umami depth you'd expect from soy sauce, while a splash of apple cider vinegar and fresh lemon juice keep things bright and balanced. Fresh ginger and golden-edged garlic round it all out with warmth and a little bite. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden thickeners or stabilizers — this one is clean from start to finish. The quick glaze that forms in the final minute coats every bean in flavor without any binding agents whatsoever, which is exactly the kind of effortless, fuss-free cooking that makes a recipe worth bookmarking. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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