Wash green beans, then trim both ends. Place in a deep skillet with ½ cup water, ¼ teaspoon salt and ¼ teaspoon pepper. Cover with a lid and bring to a boil; cook to desired doneness. If you like them very crispy, cook 4-6 minutes, crisp-tender 6-8 minutes, and tender 8-10 minutes. I usually cook mine for about 7-8 minutes.

While beans are cooking, pan fry 4 slices of bacon in a skillet until they are nice and crispy. Remove to a cutting board and chop; do not discard bacon grease from pan.

Add green onions and garlic to pan and saute until tender, about 2-3 minutes.

Drain excess grease from pan, then stir in dijon mustard and chopped bacon.

Gradually add chicken broth, stirring constantly. Heat until thickened. If sauce gets too thick, thin with additional chicken broth.

Pour sauce over cooked beans, tossing until coated. Season with salt and pepper to taste.