Trim the ends of the green beans and wash them thoroughly under cold water. This ensures they are clean and ready for cooking.

In a large pot, bring water to a boil. Once boiling, add the green beans and blanch for 3-4 minutes until they are bright green and slightly tender. This step helps to preserve their color and nutrients.

After blanching, immediately transfer the green beans to a colander and rinse under cold water to stop the cooking process. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the bacon pieces and cook until crispy, about 5-7 minutes. The rendered fat from the bacon will add flavor to the dish.

Once the bacon is crispy, add the chopped onion to the skillet. Sauté for 3-4 minutes until the onions are translucent and fragrant. Stir occasionally to prevent burning.

Add the minced garlic and cook for an additional 1 minute, stirring constantly. Garlic can burn quickly, so keep an eye on it.

Add the blanched green beans to the skillet with the bacon and onions. Stir well to combine all the ingredients.

Pour in the chicken broth, and add salt, black pepper, and red pepper flakes if using. Stir to combine.

Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes. This allows the flavors to meld and the green beans to become tender.

After cooking, taste and adjust seasoning if necessary. Serve hot as a side dish to your favorite Southern meal.