Country Ranch Green Beans & Potatoes with Bacon
A delicious and simple side dish combining fresh green beans, baby potatoes, and crispy bacon, enhanced with ranch flavor.
Ingredients
Vegetables
- 1 lb fresh green beans, trimmed and cut into bite-sized pieces Trim the beans for better texture.
- 4 cups baby potatoes (or 4 large potatoes, peeled and diced) Use baby potatoes for better presentation.
- 1 onion, diced
- 2 cloves garlic, minced
Meat
- 6 slices bacon, chopped For less fat, reduce the amount of bacon or substitute with turkey bacon.
Seasoning and Liquids
- 1 packet ranch seasoning mix (1 oz) Can substitute for Italian seasoning for a different flavor.
- 1 cup chicken broth Use vegetable broth for a vegetarian option.
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt & pepper, to taste
- 2 tbsp olive oil (optional) Add if the pan is too dry.
Instructions
Preparation
- In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave the drippings in the pan.
- In the same skillet, add the diced onion. Cook for about 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
Cooking
- Add diced potatoes to the pan. Cook for 5–7 minutes, stirring occasionally, until lightly browned. (Add olive oil if the pan is too dry.)
- Stir in green beans, ranch seasoning, thyme, rosemary, salt, and pepper. Pour in the chicken broth and bring to a gentle simmer.
- Cover the skillet, reduce heat to low, and cook for 15–20 minutes until the potatoes and green beans are tender.
- Stir in the cooked bacon. Taste and adjust seasoning. Serve hot as a hearty side dish.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat or in the microwave for quick reheating. Fresh herbs like parsley or dill can be added for extra flavor.