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These sweet and sour Hungarian green beans are a flavorful and simple traditional recipe. They’re a gluten and dairy-free take on a delicious classic.

A bowl of sweet and sour Hungarian green beans.

What are Sweet & Sour Hungarian Green Beans?

My mom grew up in Budapest, Hungary, and the last time I visited my nagymama (grandma) she made these sweet and sour Hungarian green beans! They’re made with green beans, butter, vinegar, sugar, and sour cream, and they taste so delicious.

I adapted this cookbook, as a gluten and dairy-free take on this traditional recipe. This version is just as yummy, and a great way to mix up your veggie side dishes!

The Ingredients for the Sweet & Sour Hungarian Green Beans

  • Ghee. You can sub coconut oil if you tolerate it better.
  • Green Beans.
  • Garlic, Salt, and Pepper.
  • Arrowroot Starch. This coats the green beans and helps thicken the sauce.
  • Hot water, Coconut Sugar, and Apple Cider Vinegar.  These ingredients form a delicious sauce!
  • Coconut Cream. You can easily leave out the coconut cream, if you don’t tolerate it!
  • Parsley. For topping!

How to make Sweet & Sour Hungarian Green Beans

  • Using a large skillet, melt the ghee over medium heat. Add the green beans and garlic and season with salt and pepper. Stir to saute for 3-4 minutes and cover the pan with a lid, stirring every couple of minutes for 8-10 minutes or until tender.

Green beans in a saute pan.

  • Stir in the arrowroot starch and stir to coat.

Green beans cooking in a pan.

  • Pour in the hot water, coconut sugar and apple cider vinegar. Stir and simmer for 3-4 minutes to reduce the water and allow the mixture to thicken. Stir in the coconut cream and serve topped with parsley.

Green beans cooked in a pan.

What do you serve sweet and sour Hungarian green beans with?

You can serve this as a side dish with a main protein like grilled chicken, meatballs, etc! It’s a very versatile side dish, so feel free to get creative and mix and match with what you have on hand.

Can you make this recipe coconut-free?

You can easily leave out the coconut cream, yes!

A bowl of sweet and sour Hungarian green beans

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Sweet & Sour Hungarian Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Category: Sides
  • Method: Stove Top
  • Cuisine: hungarian
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 2 tbsp ghee (sub coconut oil)
  • 1 lb green beans, cut into 2″ pieces
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tsp arrowroot starch
  • 1 cup hot water
  • 1 tbsp coconut sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut cream
  • 2 tsp chopped parsley

Instructions

  1. Using a large skillet, melt the ghee over medium heat. Add the green beans and garlic and season with salt and pepper. Stir to saute for 3-4 minutes and cover the pan with a lid, stirring every couple of minutes for 8-10 minutes or until tender.
  2. Stir in the arrowroot starch and stir to coat. Pour in the hot water, coconut sugar and apple cider vinegar. Stir and simmer for 3-4 minutes to reduce the water and allow the mixture to thicken.
  3. Stir in the coconut cream and serve topped with parsley.

Notes

Adapted from the Paprikas Weiss Cookbook.

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1
  • Calories: 72
  • Fat: .3g
  • Carbohydrates: 14.7g
  • Fiber: 2.6g