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In a 12-inch skillet combine the bacon and 1 tablespoon oil. Cook over medium, stirring occasionally, until the bacon is crisp, 5 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside.
To the fat remaining in the skillet, add the garlic, paprika and 1 teaspoon pepper. Cook over medium-high, stirring, until fragrant, about 30 seconds. Add the beans and cook, stirring only about once every minute or so, until the skins begin to split and crisp and are lightly browned, 5 to 6 minutes.
Add the spinach and stir just until wilted. Remove the pan from the heat and stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving dish, drizzle with additional oil and sprinkle with the bacon. Serve with lemon wedges.