2 Lbs. Haricot Verts (French Green Beans), Trimmed
6 Tablespoons Unsalted Butter
¾ Cup Pecan Halves
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Bring a large pot of water to a boil. Add 1 tablespoon coarse sea salt to the water. Add the Haricot Verts and bring water back to a boil. Cook the Haricot for about 3 or 4 minutes. Immediately transfer the Haricot to a bowl of ice water to cool down completely, about 2 minutes. Drain and pat the Haricot Verts dry.
In a large sauté pan add the butter and melt over medium high heat. When the butter is completely melted and stops sizzling add the pecans and cook for a minute or two tossing to cook evenly. Add the drained Haricot and toss with the pecans and butter. Sprinkle with the salt and pepper. Cook until the Haricot are warm all the way through. Serve immediately.