In a large skillet, add 6 slices of bacon and cook until crisp.
Remove to a paper towel lined plate. Let cool, then chop.
Reserve 1/4 cup bacon drippings in the skillet then pour out the rest.
Add diced onions to the reserved drippings in the skillet over medium heat.
Cook until softened, about 10 minutes.
Add green beans and stir then pour in chicken broth.
Bring to a boil and then turn heat to low.
Cover and simmer for 1 hour, stirring occasionally.
Remove the lid, add brown sugar, chopped bacon, salt, and pepper.
Stir well and serve warm.