2 1/2 pounds green beans, trimmed
1/2 pound bacon, roughly chopped
1 small onion, chopped
3 cloves garlic, minced
1/2 cup toasted pecans, chopped
Juice of 1/2 lemon
Fresh ground black pepper
Assemble ice bath; in a large bowl add a bunch of ice then add cold water. Set aside.
Bring a large pot of salted water to a boil. Add green beans to boiling water and cook until bright green in color and still crisp, about 5 minutes (error on the more crisp side).
Using thongs transfer greens beans to ice bath to shock them and stop the cooking. After a couple minutes drain the beans and pat dry in a kitchen towel or with paper towels.
In a large saute pan cook bacon until crisp, about 5 minutes. Remove bacon to paper towel lined plate, to drain. Leave about 2 tbsp of bacon grease in the pan, spoon off the excess, and saute onions until soft and tender, about 5 minutes. Add chopped garlic and saute until fragrant, 1 minute.
Add the green beans back to the pan, toss to coat and heat for 2 minutes. Add bacon and pecans to pan, pour in lemon juice and toss to coat. Season with salt and pepper. Transfer to serving dish.