Heat a large skillet over medium-high heat. When the pan is hot, add the chopped bacon and cook, stirring often, until the bacon is just crisp, about 5 to 6 minutes. Stir frequently to prevent the bacon from sticking or burning.

Add the finely chopped white onion to the skillet with the cooked bacon. Continue to cook, stirring occasionally, until the onion has softened, approximately 5 minutes.

Add the drained and rinsed green beans, chicken broth, minced garlic, butter, red wine vinegar, sugar, salt, and black pepper to the skillet with the bacon and onions. Stir well to fully incorporate all the ingredients. I like to make sure the green beans are well coated in all the seasonings for maximum flavor.

Reduce the heat to low and cover the skillet with a lid. Simmer everything together until the green beans are tender, about 10 minutes, stirring occasionally. This step really lets all the flavors come together.

After 10 minutes, taste the green beans and adjust the salt and pepper to your liking if needed. When satisfied with the flavor, transfer the green beans to a serving dish or divide into individual portions and serve warm. For a little extra depth, sometimes I add a splash more vinegar right before serving.