Trim the beans of the woody stem end. Boil the beans in rapidly boiling salted water for 5-8 minutes, checking the beans for doneness after 3 or 4 minutes. Do NOT overcook.

Meanwhile, cook the chopped bacon in a skillet until crisp and brown. Drain off all but 1 tbsp of the bacon fat. Add the butter to the hot pan and let it melt.

Drain the beans and toss with the bacon and butter mixture. Serve and enjoy!

*If serving the beans later, after draining, run them under cold water to cool them quickly. Then toss with butter or bacon and refrigerate until needed.