Description
This comforting Ranch Green Beans and Potatoes recipe combines fresh green beans and baby potatoes with crispy bacon and flavorful ranch seasoning. Simmered together with aromatic herbs and chicken broth, this hearty side dish is perfect for family dinners or gatherings, offering a delicious blend of textures and savory flavors.
Ingredients
Scale
Vegetables
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 4 cups baby potatoes (or 4 large potatoes, peeled and diced)
- 1 onion, diced
- 2 cloves garlic, minced
Seasonings & Broth
- 1 packet (1 oz) ranch seasoning mix
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
Other Ingredients
- 6 slices bacon, chopped
- 2 tablespoons olive oil (optional, if needed)
Instructions
- Cook the Bacon: In a large skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- Sauté Onions and Garlic: Add diced onion to the skillet with the bacon drippings. Cook until the onion is softened, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
- Brown the Potatoes: Add diced potatoes to the skillet. Cook, stirring occasionally, until the potatoes start to brown slightly, about 5-7 minutes.
- Add Green Beans and Seasonings: Stir in green beans, ranch seasoning mix, dried thyme, and dried rosemary to the skillet with the potatoes.
- Simmer with Broth: Pour in chicken broth and bring the mixture to a simmer. Cover the skillet, reduce heat to low, and cook for 15-20 minutes or until the potatoes and green beans are tender.
- Finish and Season: Once the vegetables are tender, stir the cooked bacon back into the mixture. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the ranch green beans and potatoes hot as a hearty, flavorful side dish.
Notes
- You can substitute baby potatoes with any regular potatoes, peeled and diced.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- If you want extra richness, add a splash of olive oil when sautéing the onions.
- Fresh herbs can replace dried ones if available; use about one tablespoon of fresh thyme and rosemary each.
- Adjust seasoning to taste near the end of cooking to avoid over-salting.
