Trim and remove the tip ends of the green beans. Rinse and pat them dry with a clean towel.
In a large stainless steel or cast iron pan (12-inch wide), dry roast the sesame seeds with no oil over medium-low heat until golden brown, about 30 seconds. Shake the skillet often to prevent the seeds from burning. See them aside.
Use the same pan and turn the heat up to medium-high. The pan should feel pretty warm when you place your palm near the surface, about 2-3 inches away.
Spread the beans in a single layer without oil. Do not disturb for 3 minutes then shake the pan and toss the beans every 3 minutes or so to char and blister the beans on all sides. You should see the skin turn wrinkly and with some charred spots, about 6 minutes total.
Add the avocado oil. The beans and the pan will start to sizzle immediately. Season with beans with salt and stir fry for 2 minutes.
Add the garlic and sesame oil. Keep sauteing for 1 more minute.
Finally, season the beans with coconut aminos or soy sauce. Toss for 1 minute before turning off the heat.
Transfer the beans to a serving plate. Taste and season with more salt, if needed. Sprinkle toasted sesame seeds over. Serve at room temperature.
Notes
Choose the Right Pan: Opt for a stainless steel or cast iron pan. A large (around 12-inch) frying pan works best. These materials are key to getting that good heat needed for charring.
Preheat your pan: Make sure the pan is preheated until it's hot. You should feel the heat when you hold your hand 2-3 inches above the pan.
No oil first: Dry your green beans thoroughly. Lay them out in a single layer in the pan. This is where the magic happens – with no oil. Let them cook until they start to wrinkle and you see charred spots forming.
Crisp Them Up: After charring the beans, drizzle in a little avocado oil along with your seasonings. This will not only add flavor but also enhance the crispiness of the beans, giving them a delightful smoky edge.
Storage and reheat: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warm.