Heat a large skillet over medium-high heat. Add EVOO and chopped bacon and cook until crisp, about 10-12 minutes. Remove from the pan to a paper towel-lined plate. Add sliced shallots to the pan and cook in the bacon drippings until caramelized, about 10 minutes. Add the green beans and chicken stock to the pan.
Cook until desired tenderness, about 5 minutes. Season with salt and freshly ground black pepper and serve.