Slice the bacon into lardons, mince the garlic, medium dice the shallot, and place each in a prep bowl. Trim the green beans by snapping or with a knife. Measure the chicken stock. You will need a skillet with a lid. I like to use cast iron.
Steam the Beans
Add the beans and the chicken stock to the skillet on high to medium-high. Sprinkle with a bit of Kosher salt, add a lid and cook until tender. I like my beans soft yet firm, and that takes about 5-7 minutes. Remove the beans from the pan.
Cook the Bacon, Shallots, and Garlic
Reduce heat to medium. Add the bacon to the pan until it's almost crispy. Add the shallots and garlic and cook about 2-3 minutes, stirring frequently.
Add Back the Beans
Add the beans to the skillet and stir. Add some fresh cracked pepper, and enjoy! Add a bit of butter or Earth Balance to add more deliciousness.