Description
This hearty and flavorful Ranch Green Beans and Potatoes recipe combines fresh green beans and tender baby potatoes with crispy bacon and a zesty ranch seasoning. Perfectly cooked in a skillet with savory herbs and chicken broth, this dish makes a comforting side that pairs well with any main course.
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 & Herbs
- 1 packet (1 oz) ranch seasoning mix
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Proteins & Liquids
- 6 slices bacon, chopped
- 1 cup chicken broth
Oils
- 2 tablespoons olive oil (optional, if needed)
Instructions
- Cook 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 to add flavor.
- Sauté Aromatics: Add diced onion to the pan with bacon drippings. Cook until the onion softens, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
- Brown Potatoes: Add diced potatoes to the skillet. Cook while stirring occasionally, allowing the potatoes to brown slightly, which should take about 5-7 minutes.
- Add Green Beans and Seasoning: Stir in the trimmed green beans, ranch seasoning mix, dried thyme, and dried rosemary to combine all the flavors.
- Simmer Vegetables: 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 both potatoes and green beans are tender.
- Combine Bacon and Adjust Seasoning: Stir the cooked bacon back into the skillet. Taste the dish and adjust salt and pepper as needed to balance the flavors.
- Serve: Serve the ranch green beans and potatoes hot as a satisfying side dish to complement your meal.
Notes
- If the skillet appears dry during cooking, add up to 2 tablespoons of olive oil to prevent sticking.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- You can substitute fresh green beans with frozen green beans if fresh are unavailable; adjust cooking time accordingly.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
