1 lb Haricots verts, trimmed
4 slices Thick-cut bacon
4 oz Mild blue cheese, crumbled into small chunks
1 ½ cups Toasted whole pecans, coarsely chopped
¼ tsp Freshly ground black pepper
Wash and trim the green beans. Trim the side with the stem... the other little curly end is fine to eat.
Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 4 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spatula and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for about 5 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and kosher salt. Serve immediately.