Trim the ends off the green beans, then snap or cut them in half. Cut the potatoes into quarters, keeping the pieces a uniform size so they cook evenly.

Place a heavy-bottomed pan over medium heat. Add the bacon and cook until crisp, turning as needed. Lift the bacon out with a slotted spoon and drain it on paper towels, leaving the bacon drippings in the pan.

Add the chopped onion to the drippings and cook for about 5 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for about 30 seconds.

Pour in the chicken stock, then add the green beans, salt, pepper, half of the cooked bacon, and the potatoes. Stir gently and bring the liquid to a boil.

Lower the heat, cover the pan, and simmer for about 20 minutes. Start checking the vegetables at around 15 minutes for desired tenderness.

Check the cooking liquid and adjust the salt and pepper as needed. Spoon the vegetables into a serving dish or serve them straight from the pan. Top with the remaining bacon and serve hot.