A Flavorful Comfort: Ranch Green Beans and Potatoes

Love Green Beans? Wait Until You Try This!

Ever had green beans so addictive they should come with a warning? These Ranch Green Beans and Potatoes will change the way you think about side dishes forever! They’re not just your average veggies; they’re creamy, savory, and packed with flavor. Plus, they cook up quickly in one pan, making cleanup a breeze. What’s not to love?

Why Make This Recipe

If you’re looking for a reason to whip this up, I’ve got a few:

1. Easy Cleanup: One pan, and you’re done. Seriously, who has time to wash a dozen dishes?
2. Family-Friendly: Kids love them, adults love them — it’s a win all around. Who doesn’t want to hear “More, please!” at the dinner table?
3. Affordable Comfort: With budget-friendly ingredients, you’ll feel good about serving something both delicious and kind to your wallet.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound fresh green beans (trimmed and cut into bite-sized segments)
• 4 cups baby potatoes (or 4 large potatoes, peeled and diced evenly)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 1 packet (1 oz) ranch seasoning mix
• 6 slices bacon (cut into small pieces)
• 1 cup low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil (optional, for sautéing if additional fat is needed)

Directions

Ready to dive in? Follow these simple steps to make your new favorite dish:

1. Cook the Bacon: In a large skillet or Dutch oven over medium heat, render the chopped bacon until it’s crisp and golden. Use a slotted spoon to transfer the bits to a paper towel-lined plate, keeping the rendered fat in the pan.

2. Sauté the Aromatics: To the reserved bacon drippings, add the diced onion. Sauté for about 5 minutes until soft and translucent. Toss in the minced garlic and cook for another minute until it’s wonderfully aromatic.

3. Brown the Potatoes: Introduce the diced potatoes into the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they develop a light golden color on the edges.

4. Add Green Beans and Seasonings: Add the prepared green beans to the skillet. Sprinkle the ranch seasoning mix, dried thyme, and rosemary. Stir well to coat the veggies evenly with all that flavor.

5. Simmer the Mixture: Pour in the chicken broth to distribute the liquid evenly. Bring to a gentle simmer, then reduce the heat to low. Cover with a lid and let it cook for 15 to 20 minutes until everything is tender.

6. Finish and Season: Once ready, stir the reserved bacon back into the skillet. Taste and adjust with salt and pepper as needed.

How to Make A Flavorful Comfort: Ranch Green Beans and Potatoes (Overview)

This dish comes together quicker than you can say “dinner time!” Start by cooking up some crispy bacon — you know it’s going to be good when bacon’s involved. Next, you’ll sauté the onion and garlic until fragrant (don’t skip this step; it’s key!). Toss in those beautiful potatoes, get them nice and golden, and then add the green beans along with some ranch seasoning.

Before you know it, you’re simmering everything in savory chicken broth. The aroma alone will have your family flocking to the kitchen. Pro tip: remember to taste and adjust seasoning before serving — you want that flavor to pop! 😋

How to Serve A Flavorful Comfort: Ranch Green Beans and Potatoes

For a colorful presentation, pile those vibrant green beans and roasted potatoes into a rustic serving bowl. The contrast of the crispy bacon adds a delightful crunch and enhances that rich aroma. This dish pairs beautifully with grilled chicken or a cozy pot roast. Trust me, you’ll want everyone to enjoy that first bite!

How to Store A Flavorful Comfort: Ranch Green Beans and Potatoes

Got leftovers? No problem! Store them in an airtight container in the fridge for up to 3–4 days. You can also freeze them for up to 3 months, but maybe leave the ranch flavor elements out if you plan to freeze. When reheating, just pop them in the microwave or on the stove until warmed through. Easy-peasy! 👍

Tips to Make A Flavorful Comfort: Ranch Green Beans and Potatoes

• Timing is everything: Cook the potatoes first to ensure they’re perfectly tender.
• Swap Away: Use turkey bacon for a leaner option or ditch the bacon altogether for a vegetarian twist.
• Herb it Up: Fresh herbs like parsley can brighten the flavor profile if you’ve got them on hand.
• Texture Tip: Don’t overcrowd the pan; give the ingredients room to brown and get that perfect sauté.

Variation

Feeling adventurous? Toss in some cherry tomatoes or bell peppers for a splash of color and flavor. Want it vegan? Substitute the bacon with tempeh or additional veggies, and use vegetable broth instead. The possibilities are endless!

FAQs

1. Can I make this dish ahead of time?
Yes! You can prep everything ahead and store it separately in the fridge until you’re ready to cook. Just remember to adjust the cook time slightly.

2. Can I use frozen green beans?
Absolutely! Just add them during the last 10 minutes of simmering.

3. How do I reheat the leftovers?
You can use the microwave, or heat them on the stove over low heat, adding a splash of broth if things seem a little dry.

📌 Pin this recipe for your next cozy dinner night!

Ranch Green Beans and Potatoes

Creamy and savory Ranch Green Beans and Potatoes cooked in one pan for a deliciously easy side dish that the whole family will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound fresh green beans (trimmed and cut into bite-sized segments)
• 4 cups baby potatoes (or 4 large potatoes, peeled and diced evenly)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 1 packet ranch seasoning mix (1 oz)
• 6 slices bacon (cut into small pieces)
• 1 cup low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil (optional, for sautéing if additional fat is needed) Use if necessary

Method

 

Preparation

1. In a large skillet or Dutch oven over medium heat, render the chopped bacon until it’s crisp and golden. Use a slotted spoon to transfer the bits to a paper towel-lined plate, keeping the rendered fat in the pan.
2. To the reserved bacon drippings, add the diced onion. Sauté for about 5 minutes until soft and translucent. Toss in the minced garlic and cook for another minute until it’s wonderfully aromatic.
3. Introduce the diced potatoes into the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they develop a light golden color on the edges.
4. Add the prepared green beans to the skillet. Sprinkle the ranch seasoning mix, dried thyme, and rosemary. Stir well to coat the veggies evenly with all that flavor.
5. Pour in the chicken broth to distribute the liquid evenly. Bring to a gentle simmer, then reduce the heat to low. Cover with a lid and let it cook for 15 to 20 minutes until everything is tender.
6. Once ready, stir the reserved bacon back into the skillet. Taste and adjust with salt and pepper as needed.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Can be frozen for up to 3 months, but consider leaving out the ranch flavor elements if freezing. Reheat in microwave or on the stove until warmed through.