Ranch Green Beans Bacon (Printer-Friendly Layout)
Grab some green beans and potatoes, toss in smoky bacon and ranch mix, and you’ve got a cozy, super flavorful dish for any night.
# Ingredients You'll Need:
→ Main
01 -
6 strips bacon, chopped up
02 -
1 tablespoon olive oil (only if your bacon's not fatty enough)
03 -
1 teaspoon dried rosemary
04 -
1 teaspoon dried thyme
05 -
Salt and pepper — add what you like
06 -
28 g ranch seasoning packet
07 -
240 ml chicken stock
08 -
2 cloves garlic, smashed or chopped
09 -
1 medium onion, diced up
10 -
450 g little potatoes, cut into halves or quarters
11 -
450 g green beans, snipped and broken into chunks (frozen works too, just needs more time)
# Step-by-Step Instructions:
01 -
Toss the cooked bacon back in and mix it all around. Leave it over the heat just long enough for the flavors to come together—about two minutes. Add more bacon or sprinkle fresh herbs on top if that's your thing, and dig in while it's hot.
02 -
Pop a lid on the skillet and turn down to medium-low. Let everything bubble away for fifteen to twenty minutes, giving it a stir now and then until the spuds are fork-tender and beans are still bright. Take the cover off at the end to soak up extra broth and bump up the flavor.
03 -
Next, get those green beans in the pan. Dust the bunch with ranch seasoning, then pour in the chicken broth. Give it all a gentle stir so every piece gets a little love.
04 -
Now add those potatoes in. Scatter thyme, rosemary, salt, and pepper. Toss things around so your veggies get a nice coat of all that flavor.
05 -
Add chopped onion to the bacon fat still in the pan, stir around until soft (about five minutes). Toss in the garlic and keep it moving for a minute until it smells good.
06 -
Grab your big skillet and heat it on medium. Cook the bacon pieces till they're brown and crunchy. Use a slotted spoon to fish them out and keep them for later, but leave the fat in the pan. If the bacon's lean and there's not much fat, splash in the olive oil so nothing burns.
# Extra Tips and Tricks:
01 -
Want it richer? Stir in a knob of butter right at the end. This is one of those things that tastes even better the next day after chilling in the fridge. For extra crunch, throw on some more crispy bacon.
02 -
If you want your spuds to get crispy edges, boil them just a little and then brown them in the skillet before tossing in green beans and broth.