1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion.
2. Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
3. Remove from the heat and transfer the beans to a serving dish or small platter to serve.
Yield: 4 to 6 servings