Fresh Green Beans, Tomatoes, Bacon, Onion & Fennel - cooking recipe

Ingredients

6 -7 cups fresh green beans, ends trimmed and cut in 2-inch pieces (2 lbs approx)
28 ounces stewed tomatoes, no seasoning and lightly drained
5 slices bacon, diced
1 medium onion, diced
1 small fennel bulb, thin sliced
1 teaspoon cider vinegar
1 1/2 teaspoons kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1/2 cup chicken broth (you can need more if needed)

Preparation

Bacon -- in a large saute pan, add the bacon on medium to medium high heat to let render and start crisping up. Cook about 3-4 minutes.
Vegetables -- Now right to the bacon and the drippings, add in the onion and fennel and cook another 5 minutes. Add in the beans and toss well so everything is combined. Now the tomatoes (NOTE: You can add a bit less tomatoes if you want) Personal taste. Stir well.
Season -- Now add some salt, pepper and the cider vinegar. At this point I also add about 1/4 cup chicken broth since we didn't add all the tomato liquid it gives a liquid for the beans to simmer inches.
Cook -- Simmer, on low heat. These are not meant to be crisp beans, soft and slow cooked. If the dish becomes a bit dry during cooking, I just add some more broth to keep the dish simmering. I simmer a good 20-30 minutes.
That is it -- just enjoy. Slow cooked bacon, onion and tomatoes in a chicken broth. They are so good.
NOTE: If you want -- cut down the recipe in half for a family of 4. No big deal. They are TRUE comfort food.