8 slices bacon
2 pounds fresh green beans, trimmed or three 9-ounce packages frozen cut or French-cut
green beans
1/2 cup chopped onion
2 tablespoon butter
1/4 teaspoon ground black pepper

In a large skillet, cook bacon over medium heat until crisp, turning occasionally. Transfer bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Meanwhile, cook green beans, covered, in lightly salted boiling water for 5 minutes; drain.  Place beans in a large bowl of ice water for 5 minutes. Drain well.
Add the partially cooked green beans, onion and butter to the reserved drippings in skillet.  Cook and stir over medium-high heat about 5 minutes or until crisp-tender. Stir in reserved bacon and pepper before serving.