Fry the bacon in a large skillet until cooked through. Drain on a paper towels and discard all but 2 tablespoons of the bacon fat.
Add the onion to the pan and sauté over medium heat until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking until soft and fragrant, 1 to 2 minutes longer.
Add the green beans and 1/2 cup of the chicken broth. Cover and cook for 15 minutes, stirring once or twice. Season to taste with salt and pepper, then return the bacon to the pan.
Reduce the heat to low, partially cover the pan (set the lid askew) and cook, stirring occasionally, until the green beans are tender but not mushy, 45 minutes to 1 hour.
Tips for Making This Recipe
If the beans start to dry out during cooking, the heat might be too high. Add a little more chicken broth and lower the heat.