Place trimmed green beans in a steamer basket over rapidly boiling water and steam until their color becomes vibrantly green and their texture becomes tender without becoming too soft, about seven to ten minutes.

In a separate pan, preferably a cast iron skillet, heat lard, bacon fat or clarified butter over a medium flame until melted and sizzling.

Add four ounces pasture-raised bacon to the sizzling fat, and fry until fragrant, brown and crispy. Set the bacon aside, but reserve the fat.

Toss thinly sliced shallots into the hot fat, and fry until well-caramelized with a deep, but subtly smoky fragrance – about four or five minutes. Set aside.

Add steamed green beans to the hot fat and fry for a minute or two until they’re heated through and well-coated with bacon fat. Remove from heat and plate.

Crumble bacon and caramelized shallots over the green beans and serve hot.