Preheat oven to 350°F. Scatter the pecans on a large baking sheet and toast for 2 to 3 minutes.
Remove from the oven and allow the pecans to cool. Chop.
Prepare a large bowl with ice water.
Add the Kosher salt to a large pot of water and bring to a boil.
Add the green beans; cook until tender, about 5 minutes.