Beans with Mushrooms and Bacon

In large saucepan, heat 8 cups (2 quarts) water to boiling. Add green beans; cover and cook 2 minutes. Remove beans from cooking liquid and immediately plunge into ice water until cold. Drain; set aside.

In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 to 2 tablespoons bacon drippings in skillet.

Add mushrooms and shallots to drippings; cook over medium-high heat 5 minutes, stirring frequently, until shallots are tender. Add green beans and pepper flakes; cook 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, pepper and salt.