Description
A flavorful and comforting side dish that combines fresh green beans, tender potatoes, crispy bacon, and aromatic herbs. Perfect for any meal!
Ingredients
Scale
- 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
- 1 packet (1 oz) ranch seasoning mix
- 6 slices bacon, chopped
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil (optional, if needed)
Instructions
- 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 drippings in the pan.
- In the same skillet with bacon drippings, add diced onion. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add diced potatoes to the skillet. Cook, stirring occasionally, until potatoes start to brown slightly, about 5-7 minutes.
- Stir in green beans, ranch seasoning mix, dried thyme, and dried rosemary.
- Pour in chicken broth and bring the mixture to a simmer. Cover the skillet, reduce heat to low, and cook for about 15-20 minutes, or until potatoes and green beans are tender.
- Once vegetables are tender, stir in cooked bacon. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot as a hearty side dish.
Notes
- For a healthier option, substitute turkey bacon or omit it entirely.
- Fresh herbs can enhance the flavor; consider adding parsley or dill.
- For a creamier texture, stir in a splash of heavy cream or sour cream before serving.
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg