Step 1

In a medium skillet over medium-high heat, cook the bacon until crispy, 7 to 9 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet. Add the onion to the skillet and reduce heat to medium. Cook, stirring frequently, until the onion is softened and lightly golden, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the broth and scrape up any browned bits. Add the mixture to a 6-quart slow cooker.

Step 2

To the slow cooker, add the tomatoes, tomato sauce, salt, paprika, oregano, black pepper, red pepper flakes, and half of the bacon, stirring well to combine. Stir in the green beans.

Step 3

Cover and cook on low for 6 hours or on high for 3 hours.

Step 4

Stir the vinegar into the green beans and taste for salt. Cover and cook for 1 hour until the beans are tender.

Step 5

Hold on warm for up to 4 hours. Serve with remaining crispy bacon.