Maynard's Pecan Green Beans

• Kosher salt
• 1 pound haricots verts, trimmed
• 3 slices bacon
• 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
• 1 1/2 cups toasted whole pecans, coarsely chopped
• 1/4 teaspoon freshly ground black pepper

Directions

1. Prepare the haricots verts, a green bean. One of the two ends will have a string, from which they grow from a vine. Cut that end off, but the other end is edible.

2. Toast the pecans by using a fry pan and warming them until you can smell the aroma. About 6 minutes.

3. Prepare a bowl of ice water and set aside for a moment.

4. Bring a large pot of salted water to a boil over high heat.

5. Cook some bacon in a pan, not microwave. Make sure it is crispy so that it will easily crumble.

6. Set the bacon on a paper towel.

7. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. This helps maintain a bright green color.

8. Remove the haricots verts from the ice water and set aside in a medium bowl.

9. Put the green beans in the pan with the grease from the bacon still in it.

10. Cook over medium heat for 2 to 3 minutes.

11. OPTION – you can add shropshire blue cheese and toss it until it melts.

12. Break the cooked bacon into bite-size pieces and add to pan.

13. Finish by stirring in the toasted chopped pecans.

14. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.