Ingredients

• 7  slices bacon
• 2  9-ounce packages frozen whole green beans, thawed
• 6  medium carrots, cut into 3- to 4-inch-long strips
• 2  tablespoons margarine or butter
• 2  cloves garlic, minced
• 1/2  teaspoon pepper

Directions

1. In a large skillet cook bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, reserving 2 tablespoons drippings in skillet; drain bacon on paper towels.

2. Add green beans, carrots, margarine or butter, and garlic to reserved drippings in skillet. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender.

3. Crumble bacon. Stir pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with crumbled bacon. Makes 12 servings.