Sautéed Haricots Verts With Bacon Breadcrumbs

• 3 (12-ounce) packages haricots verts (French green beans), trimmed
• 1 (1-ounce) slice sourdough bread, torn into pieces
• 2 ounces thick-cut bacon, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Place haricots verts in a saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain.
2. Place bread in a mini food processor; pulse until coarse crumbs form. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, stirring occasionally. Remove bacon to a small bowl with a slotted spoon. Add breadcrumbs to pan; saute 2 minutes. Add breadcrumb mixture to bacon. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly browned, stirring occasionally. Sprinkle with breadcrumb mixture, salt, and pepper.

haricots verts, bread, bacon, olive oil, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sauteed-haricots-verts-bacon (may not work)