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Country Ranch Green Beans and Potatoes with Bacon is my kind of cozy comfort food. This dish comes together in one pot with fresh vegetables and bold ranch flavors, all rounded out by smoky bacon. Perfect for family dinners or a weekend potluck when you want something hearty but not fussy.
I tried this for the first time with my best friend on a chilly evening and we ended up eating almost the entire pan between us. Now I always have ranch packets on hand for quick flavor boosts in recipes like this.
Ingredients
- Fresh green beans: for a crisp texture and bright color. Fresh ones make all the difference so look for beans that snap cleanly
- Baby potatoes or large potatoes: for a creamy bite. Choose waxy potatoes for best texture and avoid any that are sprouting
- Bacon: brings smoky richness. Center cut or thick cut both work well
- Onion: adds sweetness and rounds out the flavors. Use yellow or sweet onions for a mellow base
- Garlic: infuses the dish with savory depth. Use fresh for the most robust flavor
- Ranch seasoning mix: provides signature herby tang. Go with your favorite brand or make your own blend for more control
- Chicken broth: for moisture and flavor. Try low sodium to manage saltiness
- Dried thyme: delivers a hint of earthiness. Rub it between your hands before adding to release oils
- Dried rosemary: for fragrant herbal notes. Use whole leaves not powder for best aroma
- Salt and pepper: to taste. Add gradually since bacon and ranch mix both contain salt
- Olive oil: if needed for extra moisture. Especially handy if your bacon is on the leaner side
Instructions
- Cook the Bacon:
- Render chopped bacon in a large skillet or Dutch oven over medium heat letting the fat melt out slowly. Stir occasionally so the pieces crisp evenly and remove them once golden using a slotted spoon. Set aside for later and keep the flavorful drippings in the pot.
- Sauté the Aromatics:
- Add the diced onion directly to the bacon drippings and stir. It should sizzle gently. Turn the heat down slightly and cook for about five minutes until the onions turn translucent and begin to caramelize. Add the minced garlic and stir for another minute just until the edges of the garlic look golden and the fragrance fills your kitchen.
- Cook the Potatoes:
- Tumble in your diced potatoes and toss them through the onion and garlic mixture. The goal is to get some color on the potatoes so let them sit untouched for a few minutes between stirs. After about seven minutes the edges should be lightly browned. If the pan looks too dry add a splash of olive oil for even browning.
- Add Green Beans and Seasonings:
- Pour in the trimmed green beans along with the ranch seasoning dried thyme and rosemary. Stir until everything looks evenly coated. Add the chicken broth and bring to a gentle simmer. This will help the flavors meld and the vegetables to steam.
- Simmer to Finish:
- Cover your skillet with a lid and reduce the heat to low. Let the mixture cook undisturbed for fifteen to twenty minutes. The potatoes should be fork tender and the green beans will turn a vibrant green.
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Potatoes are my personal favorite in this recipe. They absorb every bit of ranchy bacon flavor and remind me of family meals where everyone reached for second helpings. A sprinkle of the crisped bacon over the top always makes it feel extra homey.
Storage Tips
If you have leftovers let the dish cool to room temperature before transferring to an airtight container. This holds up well in the fridge for about three days. Reheat gently on the stove with a splash of chicken broth to revive the flavors. Avoid freezing as the potatoes may become mealy.
Ingredient Substitutions
You can swap fresh green beans for frozen ones no need to thaw. For a vegetarian version skip the bacon entirely and add smoked paprika plus a little extra olive oil. Try using sweet potatoes instead of regular potatoes for a slightly sweeter finish. If you do not have ranch seasoning blend together dried parsley dill garlic powder and onion powder with a spoonful of powdered buttermilk.
Serving Suggestions
We love serving this dish with roasted chicken or grilled steak for a round skillet supper. It can stand alone as a light meal for two especially with a slice of crusty bread. Try topping with a sprinkle of shredded cheddar or a dollop of sour cream to match the ranch theme.
Cultural and Historical Context
This recipe nods to classic Southern suppers where bacon and green beans often meet in the same pan. The ranch seasoning adds a nostalgic American touch inspired by big family gatherings and potlucks. Growing up in the Midwest I have fond memories of picking green beans in the garden and then rushing inside to the smell of bacon crackling on the stove.
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This is a true farmhouse favorite that brings people to the table with little fuss. I hope you love it as much as my family does.
Frequently Asked Questions
- → How do I ensure the potatoes and green beans are both tender?
Simmer with a lid on until the potatoes and green beans are fork-tender. Adjust cook time if needed for softer texture.
- → Can I substitute baby potatoes with another type?
Yes, peeled and diced russet or Yukon Gold potatoes work well. Adjust size for even cooking.
- → Is it possible to make this vegetarian?
Omit bacon and use vegetable broth. For added flavor, sauté onion in olive oil and consider smoked paprika for depth.
- → What’s the best way to reheat leftovers?
Warm in a covered skillet over medium-low heat, adding a splash of broth if needed to keep it moist.
- → Can I prepare this in advance?
Yes, assemble and store in an airtight container in the refrigerator. Reheat just before serving for best taste.
- → What herbs pair well with the dish?
Thyme and rosemary add a classic touch, but fresh parsley or dill can be sprinkled before serving for brightness.