Rinse green beans, cut off ends, and snap them in half. Set aside.

In a dutch oven or large pot over medium heat, add oil and chopped bacon and cook, stirring occasionally until bacon is crispy, about 12-15 minutes. Remove bacon from the skillet with a slotted spoon to a paper towel lined plate and set aside.

In the same pot, save the bacon drippings and add the butter and onion. Cook for 2 minutes. Stir in garlic and cook for 30 seconds until fragrant.

Stir in green beans, salt, pepper, garlic powder, beef stock and ½ cup of the cooked bacon. Cover with the lid and turn the heat to high to bring the pot to a boil for 2 minutes. Reduce heat to medium, cover with the lid and cook for 30 minutes or until green beans are tender. Stir occasionally to check for tenderness, add additional water or stock if needed...

Carefully taste green beans and add additional seasonings as needed. Serve hot with remaining cooked bacon crumbles over the top.