Country Ranch Green Beans and Potatoes with Bacon

Country Ranch Green Beans and Potatoes with Bacon

This hearty country-style side dish combines tender green beans, buttery potatoes, crispy bacon, and bold ranch seasoning. It’s the perfect comfort food that pairs beautifully with grilled meats, roast chicken, or even as a main course on busy nights. Loaded with flavor and easy to prepare, this green bean and potato recipe is always a crowd-pleaser.

For more savory sides with a comforting touch, check out this baked egg and cheese recipe on tinsuf.com — easy, satisfying, and full of flavor.

Ingredients

1 lb (450g) fresh green beans, trimmed and cut into bite-sized pieces

4 cups baby potatoes (or 4 large potatoes, peeled and diced)

6 slices bacon, chopped

1 onion, diced

2 cloves garlic, minced

1 packet (1 oz) ranch seasoning mix

1 cup chicken broth

½ tsp dried thyme

½ tsp dried rosemary

Salt and pepper, to taste

Directions

Prep the potatoes:
Boil the diced potatoes in salted water for 8–10 minutes until fork-tender but not mushy. Drain and set aside.

Cook the bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, reserving about 1–2 tablespoons of bacon fat in the pan.

Sauté the aromatics:
Add diced onion to the pan and cook until soft and golden, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant.

Add green beans:
Toss in the green beans, ranch seasoning, thyme, rosemary, salt, and pepper. Stir well to coat.

Simmer in broth:
Pour in the chicken broth and cover the pan. Let simmer for 10–12 minutes or until the green beans are tender but still bright green.

Combine everything:
Stir in the cooked potatoes and bacon. Cook uncovered for another 3–5 minutes to allow flavors to meld and excess liquid to reduce.

Serve hot:
Garnish with extra bacon or a sprinkle of fresh herbs if desired. This dish is best served warm.

Tips & Variations

Use frozen green beans: You can use frozen if fresh aren’t available — just thaw and drain them first.

No ranch mix? Make your own using dried parsley, dill, onion powder, garlic powder, and a pinch of paprika.

Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.

Add cheese: A sprinkle of shredded cheddar or parmesan before serving adds richness.

Storage

Fridge: Store in an airtight container for up to 4 days.

Freezer: Not recommended, as potatoes may become mushy.

Reheat: Warm in a skillet over medium heat or microwave until hot.

Time & Yield

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 generous servings

Tools Used

Large skillet with lid

Medium saucepan

Knife and cutting board

Mixing spoon

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Final Thoughts

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