Drop beans into boiling water and simmer for 3 to 4 min. Remove from heat, drain, and add beans to a bowl of ice water for 2 min. to stop cooking. Drain and set aside. Saute bacon in wide, deep skillet until just starting to brown. Add oil, shallots and garlic, and cook over medium heat for 3 to 5 min. until shallots are golden and bacon is almost crisp. Transfer to small bowl and set aside. In same skillet, melt 4 Tbsp. butter over medium heat, whisk in flour and cook for 2 min., stirring constantly and scraping up any bacon and onion bits. Slowly whisk in milk 1 cup at a time and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Stir in cheese, red pepper and 3 tsp. Long’s Peak Pork Chop Spice, and transfer mixture to a 9x13 casserole dish. Top with reserved green beans and bacon mixture. Toss to combine. In a small bowl, melt remaining 1 Tbsp. butter and add remaining 1 tsp. Long’s Peak Pork Chop Spice, bread crumbs, and toasted onion. Sprinkle bread crumb mixture on top of casserole and bake at 350 for 30 to 40 min. until browned and bubbly. Serve hot.