• Preheat the oven to 400°F

For the Bacon Crumbles:

• Line a baking sheet with foil (this makes clean-up easy) and set a wire rack over it. Spray the rack with non-stick and place the bacon slices on the rack. Bake for 15 minutes, remove from the oven and flip the slices over and continue to bake for another 5-10 minutes. This will depend on how thick your bacon is and how crisp you like it. Remove from the oven and transfer the slices to a paper-towel lined plate. When cool cut into crumbles and reserve.

For the Green Beans:

• Fill a large pot with salted water and bring it to a full boil. Meanwhile, rinse the green beans under cold water to remove any debris, drain them and snap or cut off the stems. Prepare another pot of water with ice water and reserve. When the pot of water begins to boil, add the green beans and boil for 4 minutes.
• Carefully, drain the hot water off the green beans through a colander and immediately plunge them into the reserved ice water bath. This will stop the cooking process and allow the green beans to remain bright green. When the beans have cooled in the ice water, drain them in the colander and spread them out on a kitchen towel to drain. Blot off any remaining water before cooking.
• In a heavy-bottomed skillet, over medium-high heat, add the bacon grease or oil and the red pepper flakes, when the oil is hot, add the green beans tossing to coat each one. Cook the beans, tossing and stirring continually, just until they are crisp-tender.
• Transfer the green beans to a serving dish and sprinkle the reserved bacon crumbles on top. Season with salt and pepper.
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