In a large skillet cook the bacon over medium heat until crisp, turning occasionally. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels.
Meanwhile, precook green beans in a small amount of boiling salted water for 4 minutes; drain.
Add the partially cooked green beans, carrots, margarine or butter, and garlic to reserved bacon drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon; stir bacon and pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Makes 4 to 5 servings.