Sautéed Green Beans and Shallots

In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.

Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.

Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.

Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.