Cook green beans in boiling water to cover 4 to 5 minutes. Drain and plunge beans into ice water to stop the cooking process; drain and set aside.
Cook bacon in a large skillet until crisp; remove bacon from skillet, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
Saute onion and garlic in hot bacon drippings over medium-high heat until tender. Stir in pimiento and next 5 ingredients. Stir in beans; reduce heat, cover, and simmer 5 minutes. Sprinkle with bacon.
Kitty PettusHuntsville, Alabama