Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes.
Drain the bacon pieces on a paper towel-lined plate.

Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes.
Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth.
Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes.
Sprinkle with vinegar, salt, and pepper, and serve.