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

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

Place haricots verts in a saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain.
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; sauté 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.