Tools Needed
Here are the essential tools to prepare this dish:
- Large skillet or Dutch oven: Perfect for cooking the bacon, sautéing aromatics, and combining all ingredients.
- Slotted spoon: For removing the bacon while leaving the drippings behind.
- Sharp knife and cutting board: For chopping the bacon, onion, and potatoes.
- Wooden spoon or spatula: For stirring and cooking.
Servings and Cooking Time
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- 1 lb 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil (optional, if needed)
Step-by-Step Instructions
Step 1: Cook the Bacon
Start by heating a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally to ensure even cooking. Once the bacon is cooked, use a slotted spoon to remove it from the pan and set it aside on a plate lined with paper towels. Leave the bacon drippings in the skillet, as this will add rich flavor to the dish.
Step 2: Sauté the Aromatics
With the bacon drippings still in the skillet, add the diced onion. Cook over medium heat for about 5 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. The aroma of the garlic and onion together is simply irresistible!
Step 3: Cook the Potatoes
Add the diced potatoes to the skillet. Stir them well to coat them in the bacon drippings. Cook for 5-7 minutes, stirring occasionally, until the potatoes begin to brown slightly. This step adds a layer of flavor and ensures the potatoes cook evenly.
Step 4: Add the Green Beans and Seasonings
Once the potatoes have started to brown, add the green beans to the skillet. Sprinkle the ranch seasoning mix evenly over the potatoes and green beans. Add the dried thyme, dried rosemary, salt, and pepper to taste. Toss everything together to ensure the vegetables are well coated with the seasonings.
Step 5: Add the Chicken Broth
Pour 1 cup of chicken broth into the skillet. Stir to combine and ensure the vegetables are evenly coated. Cover the skillet with a lid and reduce the heat to medium-low. Allow the mixture to simmer for about 10-15 minutes, or until the potatoes are tender and the green beans are cooked to your liking. Stir occasionally to prevent sticking.
Step 6: Finish with Bacon
Once the vegetables are fully cooked, remove the lid and stir in the crispy bacon pieces. If desired, drizzle a little olive oil over the top for extra richness. Give everything a final toss to distribute the bacon evenly.
Step 7: Serve and Enjoy
Transfer the green beans and potatoes to a serving dish. Garnish with additional herbs, such as parsley, if desired. Serve immediately and enjoy the comforting flavors of this classic dish!
Recommendations for Recipe Success
- Use fresh ingredients: Fresh green beans and potatoes provide the best texture and flavor. If fresh green beans are unavailable, frozen green beans can be used, but adjust the cooking time accordingly.
- Customize the seasonings: Feel free to add more spices or herbs to suit your taste. A pinch of smoked paprika or cayenne pepper can add a nice kick.
- Cook the potatoes evenly: To ensure the potatoes cook evenly, cut them into uniform pieces. Baby potatoes are great for this recipe, but regular potatoes work just as well when diced.
- Don’t skip the bacon drippings: The bacon drippings add depth of flavor to the dish. If you need more fat for sautéing, you can add olive oil.
Serving and Storage Tips
Serving Suggestions
- This dish pairs wonderfully with roasted chicken, grilled steak, or pan-fried fish. It’s also hearty enough to be served as a light main course.
- Add a side of crusty bread or dinner rolls to soak up any remaining broth.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a skillet over medium heat, adding a splash of chicken broth or olive oil to prevent drying out.
- Freeze: While this dish is best enjoyed fresh, it can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQ)
1. Can I make this dish vegetarian?
Absolutely! You can omit the bacon and use vegetable broth instead of chicken broth. For added flavor, sauté the onion and garlic in olive oil or butter.
2. Can I use canned green beans?
Yes, but keep in mind that canned green beans are already cooked, so they will only need to be heated through. Add them towards the end of the cooking process to avoid overcooking.
3. Can I add other vegetables to this dish?
Certainly! Carrots, bell peppers, or mushrooms make great additions. Add harder vegetables, like carrots, along with the potatoes, and softer vegetables, like mushrooms, later in the cooking process.
4. How can I make this dish spicier?
To add some heat, sprinkle in a pinch of red pepper flakes or cayenne pepper when seasoning the green beans and potatoes.
5. What other proteins can I use?
If you’d like to switch up the protein, try adding cooked sausage, diced ham, or shredded rotisserie chicken. These options pair wonderfully with the green beans and potatoes.
Conclusion
This Country Ranch Green Beans and Potatoes with Bacon is the ultimate comfort food that’s bursting with flavor and perfect for any occasion. With its tender potatoes, crisp green beans, smoky bacon, and rich ranch seasoning, it’s a dish that’s sure to please everyone at the table.
Whether you’re serving it as a side dish or enjoying it as a main course, this recipe is easy to make, packed with wholesome ingredients, and customizable to suit your taste. Give it a try today and savor the delicious flavors of this hearty, rustic dish! Your family and friends will thank you for it.
