Heat butter in a large pot over medium heat. Add the turkey bacon and cook until it begins to brown lightly.

Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion softens.

Pour in 1 1/2 cups of low-sodium chicken broth and stir in the red pepper flakes. Bring the mixture to a simmer.

Add the prepared green beans. Cover the pot and let it simmer gently for 45-60 minutes, checking every 15 minutes to make sure the beans do not become mushy. For softer beans, you can cook them up to 90 minutes. Add more broth if needed during cooking.

Season with salt and black pepper to taste. Adjust the broth amount for your desired consistency.

Serve the warm green beans in a bowl, discarding any extra liquid, and enjoy them as a nutritious side with your preferred meal.