Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.

Prepare the sauce by mixing sugar and soy sauce in a small bowl.

Make sure your onions are sliced, garlic is pressed  and everything is ready to go.

Remove bacon from pan and drain on a paper towel. Drain all but 2-3 tablespoons of bacon drippings from pan (you may not need to remove any if it didn't render that much).

Add beans to boiling water. Place colander in a clean sink. Boil for one minute; you're not cooking them until they're done, just blanching them to take the edge off. After one minute, drain beans in the colander in the sink.

Heat pan with bacon drippings to medium heat. When the pan is hot, add onions and garlic. Give them a quick sauté for a 2 minutes or so, until the onions start to soften and then add the drained green beans. Cook for an additional 2 minutes or so.   

Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans look shiny and glazed. This will take a few minutes.  The sauce will go from liquid to a thicker glaze consistency as water evaporates.

Crumble bacon and add to pan, along with several turns of black pepper.  Keep stir frying until the sauce sticks to the beans and the bacon. Season with salt to taste. Transfer to a serving dish and allow to stand a few minutes before serving.