Yeast 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 you just made. A screaming-hot cast iron skillet does all the heavy lifting, creating deeply charred, tender-crisp beans with serious restaurant energy right in your own kitchen. The sauce comes together from coconut aminos, a splash of apple cider vinegar, and fresh lemon juice — all naturally free from yeast and fermented additives that can sneak into soy sauce or Worcestershire-based glazes. Garlic and ginger bloom in the center of the pan before everything gets tossed together into a glossy, fragrant coating that clings to every bean. The turmeric adds a warm, earthy undertone and a gorgeous golden hue without any complicated prep. It's a dish that feels indulgent and bold while staying completely clean, and it comes together fast enough to land on a weeknight table without any stress.
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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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