Green Beans a la Creole

This is a variation of a green bean recipe that I or my spouse often make, but this one has bacon.  I used less that the recipe called for and that was a mistake.  The recipe calls for tomatoes and chiles and while Ro-Tel has this all wrapped up in a can, it is still a pandemic and I am still not going into the grocery store, so I used some frozen Hatch chiles and a can of tomatoes.  We are on the verge of green bean season and so this recipe can go into a rotation for variation. 

Salt
1 1/2 pounds green beans, trimmed and cut into 1-inch pieces
2 tablespoons bacon drippings or vegetable or olive oil
1 cup diced onion
1 teaspoon minced garlic
1 (10-ounce) can diced tomatoes and green chiles (such as Ro-Tel)
1/4 teaspoon smoked paprika
Black pepper Instructions
1. Set up a large bowl of ice and water. In a large skillet, bring a couple cups of well-salted water to a boil over high heat. Add the beans and cook until they turn bright green and tender-crisp, 3 to 4 minutes, shaking the pan occasionally. Plunge the beans in the ice water to stop them from cooking further. Drain and set aside.
2. In the same skillet, heat the bacon fat over medium-high heat. When hot, saute the onion and garlic until translucent, 2 to 3 minutes. Add the tomatoes and chiles, paprika, and beans. Season with salt and pepper and continue to cook 5 to 10 minutes, or to desired tenderness.