Instructions

Bring a medium pot of salted water to a boil. Drop in the green beans and blanch for 2-3 minutes until bright green. Drain and immediately plunge them into ice water to stop cooking. Drain again and pat dry.

Heat coconut oil in a large skillet over medium heat. Add shallots and sauté until soft, about 2 minutes. Add garlic and cook for another 30 seconds until fragrant. Remove from pan and set aside.

In the same pan, sauté green beans on high heat until slightly scorched. Reduce heat, then add ginger, garlic, and shallot mixture back to the pan. Season with smoked paprika, thyme, allspice, salt, and black pepper. Toss everything together and sauté for 1-3 minutes until the beans are tender but still have a slight crunch. For a silky finish, add the butter and stir until melted. Serve immediately.