Rachael Ray

Preparation

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 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 onions and cook until the onions begin to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium-high and cook until liquid is reduced and syrupy, about five minutes.

Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.