Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon from the pan and set it aside, leaving the bacon drippings in the skillet.

Sauté the Onions and Garlic:
If there isn’t enough bacon drippings, add a tablespoon of olive oil to the skillet. Add the diced onion to the skillet and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Add the Green Beans:
Add the fresh (or frozen) green beans to the skillet, and toss them with the onions and garlic. Cook for about 2-3 minutes, stirring occasionally.

Add the Broth and Simmer:
Pour in the chicken broth, and stir in the sugar, salt, and pepper. Bring the mixture to a simmer. Cover the skillet and cook for 10-15 minutes, or until the green beans are tender, stirring occasionally.

Add Cream (Optional):
For a richer, creamier dish, stir in the heavy cream and cook for an additional 3-4 minutes until the sauce thickens slightly.

Finish the Dish:
Once the green beans are tender and the sauce has thickened, stir in the crispy bacon. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes for heat.

Serve:
Remove from heat, garnish with fresh parsley, and serve hot!