Blanch the Green Beans. Bring a pot of salted water to a boil and add the trimmed green beans. Boil for 2-4 minutes until they are bright green and crisp-tender. Boil under the beans are fork tender but not soggy. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process and keep their vibrant color. Once cooled, drain and set aside.

Cook the Bacon. In a large skillet over medium heat, cook the bacon until crispy, about 4-5 minutes on each side, depending on how crispy you like your bacon. I like my bacon to be crispy so I usually cook a little longer. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet. Cut into bite-size pieces.

Sauté the Onions and Garlic. To the skillet with bacon grease, add the butter and let it melt over medium heat. Add the chopped onion and sauté until it’s soft and golden brown, about 9-12 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.

Add Green Beans, Bacon, and Brown Sugar. Add the blanched green beans and cooked bacon to the skillet, tossing them with the onions and garlic. Sprinkle the brown sugar over the top and stir until the green beans are well-coated and the sugar has melted into a glaze, about 2-3 minutes. Season with salt and pepper to taste.

Serve and Keep Warm. Transfer the green beans to a serving dish. To keep them warm, cover them with foil and keep in a 200 degree oven until ready to serve.