Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes.

Transfer the green beans to an ice bath to stop the cooking and preserve the color. Drain once they are cooled.

Place chopped bacon into a frying pan and cook until crispy.

Remove bacon and set aside on a plate lined with a paper towel, leaving 2 tablespoons bacon fat.

Add the onion and sweat until translucent, about 2 minutes. Add the garlic and cook for 30 seconds.

Add the green beans, cooked bacon to the pan, and warm through.

Finish with lemon juice and season with salt & pepper.

Server warm or at room temperature.