• Trim the ends of 2 lbs (8 cups) of fresh green beans and place them in a colander and rinse.

Blanch the Green Beans

• Fill a large pot, ¾ full with water and bring to a boil.
• While water is coming up to a boil, fill a large bowl ½ full of water and ice. If the ice melts add more. Set aside.
• Cook the trimmed & rinsed beans in the boiling water for 3-4 minutes or until they are slightly soft to the touch.
• Pour boiling water/beans into a colander and rinse with cold water.
• Then, transfer the beans to the prepared bowl of ice water.
• Once beans are completely cool (or cold) drain and rinse.

Make the Apple Cider Reduction

• While the water is boiling, place 1 ½ cups of apple cider into a small saucepan.
• Bring liquid to a boil then reduce to a simmer. Continue cooking, stirring occasionally. Be aware, stirring can cause the liquid to bubble more vigorously for a moment so be careful.
• Cook until the cider is reduced to ½ of its original volume and begins to coat the back of a spatula (about 20 minutes).
• Remove from heat and set aside.

Sauté the Green Beans

• Transfer the green beans to a large nonstick fry pan or sauté pan.
• Add the olive oil, garlic powder, salt and pepper and stir to combine.
• Cook for about 2-3 minutes until the beans become warm.
• Add the apple cider reduction and cook, stirring occasionally, until the reduction coats the beans.
• Serve immediately.