Green Beans with Pearl Onions and Bacon

2 1/2 pounds green beans, trimmed
1 cup pickled pearl onions or cocktail onions
4 slices thick-cut bacon, cut into 1/2 inch pieces
Salt and freshly ground pepper to taste

Bring a large pot of generously salted water to a boil and add beans; cook until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be prepped 1 day ahead; wrap in paper towels and store in plastic bags; refrigerate.) Drain pearl onions and pat dry on paper towels. Heat a large saute pan or skillet over medium-high heat. Add bacon and cook until crisp. Remove bacon and reserve, leaving the grease in the pan. Return pan to heat and add pearl onions. Shake pan occasionally until onions are slightly browned. Stir in green beans and heat, stirring occasionally. Season with salt and pepper. Sprinkle with reserved bacon and serve immediately.