3 pounds sliced bacon, ends and pieces are fine
1/2 cup scallions/green onions with tops, sliced in rings
1/3 cup green bell pepper, diced
1 cup red onion, diced or slivered
2 teaspoons fresh garlic, crushed
12 pounds fresh green beans after trimming (about 13 1/12 pounds as purchased)
1/3 cup sugar
3/4 cup dry white wine
1/3 cup red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper, or to taste

Cook bacon in a saucepot or roaster large enough to hold all the beans, over a medium flame, until crisp. Remove bacon with a slotted spoon, set aside. Break into bits when cool enough to handle.
Add scallions, bell peppers, onions, and garlic heat and stir for 5-6 minutes, until softened
Add green beans, sugar, wine, and vinegar cover and simmer for 4-5 minutes.
Add red pepper flakes and reserved bacon, stir very well. Season to taste with salt and pepper.
Continue simmering until tender to your taste allow 10-15 minutes. May be simmered very done, Country-style. If to stand on a buffet, and you want a fresh texture, do not overcook before serving.
Toss well before serving. Serve hot.