Chop the bacon into one-inch squares. Add the bacon to a very large, heavy-bottomed pot and saute it until crisp. Set the bacon aside on paper towels to drain, but retain 2 tablespoons of the bacon grease in the pot.
Julienne the onion and saute it in the bacon grease, along with the garlic cloves, until the onions are translucent. Add the chicken broth to the pot and bring it to a simmer. Next add the green beans to the pot. Bring this to a boil and then reduce the heat to a simmer. Add the bacon back in along with salt and freshly ground black pepper. Cook this for an additional 30 to 45 minutes.
Recipe courtesy of Chris Massie