Cook beans in boiling salted water to cover 9 minutes or until crisp-tender; drain. Plunge into salted ice water to stop the cooking process; drain. Cut beans into 1/8- to 1-inch-long pieces.
Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Stir in sugar and vinegar; cook, stirring occasionally, 5 minutes or until sugar dissolves.
Add beans and bacon to skillet, tossing to coat; cook 2 minutes or until thoroughly heated.