Country Ranch Green Beans and Potatoes with Bacon

Ingredients

Main Ingredients

• 1½ pounds fresh green beans, trimmed
• 1½ pounds baby potatoes, halved
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 packet ranch seasoning mix
• 1 tablespoon butter
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• ½ teaspoon dried parsley
• Salt, to taste
• 1 tablespoon fresh parsley, chopped, for garnish

Optional Ingredients

• ½ teaspoon red pepper flakes for heat
• 1 teaspoon Worcestershire sauce for extra savory flavor
• ½ teaspoon dried thyme
• 1 tablespoon grated Parmesan for serving

Instructions

1. Prepare the Vegetables

1. Wash and trim the green beans. Cut the baby potatoes into halves or quarters depending on their size.
2. Try to keep the potato pieces similar in size so they cook evenly.

2. Cook the Bacon

1. Place the chopped bacon in a large Dutch oven or heavy-bottomed skillet over medium heat.
2. Cook for about 5–7 minutes, stirring occasionally, until the bacon is browned and crisp.
3. Remove approximately half of the bacon and place it on a paper towel-lined plate. Leave some of the bacon grease in the pan for cooking the vegetables.

3. Sauté the Onion and Garlic

1. Add the diced onion to the bacon grease.
2. Cook for 3–4 minutes until softened and lightly golden.
3. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
4. Be careful not to burn the garlic.

4. Add the Potatoes

1. Add the potatoes to the pot and stir them into the bacon and onion mixture.
2. Cook for about 3 minutes, allowing the potatoes to absorb some of the smoky bacon flavor.

5. Add the Green Beans

1. Add the trimmed green beans and stir everything together.
2. Pour in the chicken broth.
3. Sprinkle the ranch seasoning, smoked paprika, black pepper, onion powder, and dried parsley over the vegetables.
4. Stir well.

6. Simmer

1. Bring the mixture to a gentle boil.
2. Reduce the heat to low, cover the pot, and simmer for approximately 20–30 minutes.
3. The potatoes should become fork-tender and the green beans should be tender but not completely mushy.
4. Check occasionally and gently stir the vegetables.

7. Finish the Dish

1. Remove the lid during the final 5 minutes of cooking to allow some of the broth to reduce.
2. Add the butter and stir gently until melted.
3. Taste and adjust the seasoning if necessary.
4. Remember that bacon and ranch seasoning can already contain quite a bit of salt, so add additional salt carefully.

8. Add the Bacon

1. Fold the reserved crispy bacon into the vegetables, saving a little for the top.
2. Sprinkle with fresh parsley and the remaining bacon.
3. Serve hot.

Nutrition

Calories: 250–290 kcal · Protein: 7–9 g · Fat: 11–14 g · Carbohydrates: 30–34 g · Fiber: 5–6 g · Sugar: 4–5 g · Sodium: 650–850 mg