Green Beans with Apple Cider
For a Thanksgiving or autumn feast that you can prepare in under an hour, serve these green beans with Herb-Roasted Turkey Breast with Pan Gravy, Pumpkin Soup with Chili Cran-Apple Relish, Apple and Onion Stuffin’ Muffins and Autumn Potato Gratin.
- 2 bags whole frozen green beans (16 ounces each)
- Extra virgin olive oil (EVOO)
- 1 small yellow onion, finely chopped
- 3/4 cup apple cider
- Salt and pepper
Place the beans into a large microwave-safe bowl. Loosely cover the bowl with plastic food storage wrap and microwave on high for five minutes. Uncover and stir the beans, then cover and microwave on high for 4-7 minutes longer until the desired doneness is reached – from still-crisp to tender, but with a bite.
Heat a small skillet over medium-low heat. Add a drizzle of EVOO and the onion and cook until the onion begins to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium-high and cook until the liquid is reduced and syrupy, about five minutes.
Remove the beans from the microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onion and cider. Toss evenly to coat the beans and keep warm until ready to serve.