In a large skillet or Dutch oven, melt the coconut oil or butter over medium heat. Add the onion, garlic, and ginger. Cook, stirring often, for 2-3 minutes until the onion is translucent. Add the green beans and stir to coat with the onion mixture. Cook, stirring occasionally, for 4-5 minutes. Add the water to the pan and immediately cover it with a lid. Reduce the heat to medium-low. Simmer, covered, for about 5 minutes until the green beans are crisp-tender but still bright green.

Remove the lid. If water still remains in the pan, increase the heat to high and cook until mostly evaporated. Remove from heat and stir in the honey. Season to taste with salt and pepper. Transfer to a serving platter and garnish with hemp seeds, if using. Serve warm.