Instructions:
Cook the bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving any drippings in the skillet.
Sauté the aromatics:
In the same pan with the bacon drippings, add the diced onion. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until softened.
Cook the potatoes:
Add the diced potatoes to the pan. Cook, stirring occasionally, until the potatoes begin to brown lightly, about 5-7 minutes.
Add green beans and seasonings:
Stir in the green beans, ranch seasoning mix, dried thyme, and dried rosemary.
Pour in the chicken broth and bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and cook for about 15-20 minutes, or until the potatoes and green beans are tender. ⏲️
Finish the dish:
Once the vegetables are tender, stir in the cooked bacon.
Taste and adjust the seasoning with salt and pepper as needed.
Serve:
Serve green beans and potatoes warm as a hearty side dish.
This dish is perfect for a comforting side dish and pairs well with a variety of main dishes. Enjoy!
