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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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5 from 1 review

Sweet & Sour Hungarian Green Beans

Jump to Recipe
5 from 1 review

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Ingredients
 

  • 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
 

  • 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.
  • 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.
  • 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.
Serving: 1g, Calories: 72kcal, Carbohydrates: 14.7g, Fat: 0.3g, Fiber: 2.6g
All nutrition facts are estimated and will vary.
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