Directions

1. In a large skillet, cook bacon over medium heat till crisp, turning occasionally. Remove bacon, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels.
2. Meanwhile, in a large saucepan, cook fresh or frozen green beans, covered, in a small amount of boiling lightly salted water for 5 minutes; drain. In a large bowl half-filled with ice water, immediately transfer beans and chill for 5 minutes; drain well.
3. Add the partially cooked green beans, onion and butter to the reserved bacon drippings in skillet. Cook and stir over medium-high heat about 5 minutes or till vegetables are crisp-tender. Crumble bacon; stir bacon and black pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl.