Drain and rinse beans in a colander and set aside, to remove as much water as possible.
Cook bacon in a large, nonstick skillet over medium heat until crispy, about 5 minutes. Remove from the skillet and drain on paper towels.
To the same skillet, add onion and thyme and cook, until onions begin to turn translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add chicken broth, increase heat to medium-high, and bring to a boil.
Stir in drained green beans and cook, tossing beans in the liquid frequently until most of the liquid has evaporated, about 5 minutes. Remove thyme sprigs. Season to taste with salt and black pepper.
Pour beans into a serving dish, crumble bacon over beans, and serve warm. Garnish with fresh thyme sprigs, if desired.
