1. Brown bacon in dutch oven over medium-high heat until crisp. Remove bacon and set aside for later. Drain all but 1 T. bacon drippings. Turn heat down to medium-low and add onion and garlic; cook until onions start to brown, stirring frequently. Add potato and cook 10-15 minutes, until color starts to develop on potatoes.
2. Add green beans, tomatoes, and chicken broth. Cook, covered, for 30 minutes or until beans and potatoes are soft and liquid cooks down a bit. Sprinkle with bacon when ready to serve.
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