Cook the bacon in a large stock pot until crisp.
After the bacon has been cooking for a few minutes, add the chopped onions.
Drain the bacon on a paper plate and set aside.
In the bacon dripping and onions that remain in the pot, add the beans.
Add the chicken broth, salt and pepper.
Cover and cook on medium/low heat for about 40 minutes, stirring often.
Add the scrubbed new potatoes to the pot, and continue cooking for about 20 minutes.
Check for doneness by forking a potato which should go in easily.
Crumble the bacon and stir in.