In a large skillet over medium-high heat, cook bacon until crisp. Use a slotted spoon to remove bacon from skillet. Drain on a paper-towel-lined plate. Pour off excess grease from skillet, leaving approximately 2 tablespoons in pan.
Add green beans and season with salt and pepper. Cook, stirring until beans are tender-crisp and browned in spots, approximately 10 minutes.
Add garlic and red pepper flakes to green beans and cook over medium-high heat until fragrant, approximately 1 minute.
Return bacon to pan and toss with beans before serving.
Make it Whole30: Use Whole30 compliant bacon like Applegate Organics No Sugar Bacon.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Refrigerate fully-cooled green beans within an hour of cooking.