How to Make It
Fill a large pot with water. Bring to a boil; add green beans. Cook until crisp-tender, about 3 minutes. Transfer beans to a bowl of ice water to stop cooking. Drain the beans and set aside.
Heat a large skillet over medium-low heat. Add bacon and cook until crispy, about 10 minutes. (Don’t rush this step—the secret to perfectly crisp bacon is cooking it low and slow.) Remove bacon with a slotted spoon and drain on paper towels. Set aside.
In the same skillet, cook shallots and garlic in rendered bacon fat over medium heat until fragrant, about 2 minutes. Stir in salt and pepper. Deglaze with white wine, scraping to release browned bits from the surface of the skillet. Cook until liquid is reduced by half; stir in lemon juice.
Add cooked green beans back to skillet, tossing to combine with shallots and garlic. Cook until warmed, about 1 minute. Remove from heat; toss with pecans and bacon, and serve.
You can toast the pecans in the oven, but you can also do it in a small skillet over medium-low heat—just make sure to stir the nuts often to prevent them from burning.