4 slices bacon
3/4 lb. Italian green beans cut into 1-inch pieces (about 2 1/4 cups) OR regular green beans
2 medium carrots, thinly sliced (about 1 cup)
1 Tblsp. butter
1 clove garlic, minced
1/8 to 1/4 tsp pepper
In a large skillet, cook the bacon over medium heat until crisp, turning occasionally. Remove bacon, reserving 2 Tblsp. drippings in skillet. Drain bacon on paper towel.
Meanwhile, cook green beans in a small amount of boiling salted water for 4 minutes; drain.
Add the partially cooked green beans, carrots, butter and garlic to reserved bacon drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until vegetables are crisp tender.
Crumble bacon; stir bacon and pepper into vegetable mixture. Serve.
