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Sweet & Sour Hungarian Green Beans

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


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


  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.


Adapted from the Paprikas Weiss Cookbook.

All nutrition facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Sides
  • Method: Stove Top
  • Cuisine: hungarian


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

Keywords: hungarian green beans