Description
Country Ranch Green Beans and Potatoes with Bacon is a flavorful and nutritious side dish. It is a delicious combination of fresh green beans as well as tender baby potatoes and crisp bacon, all infused and the fresh flavor that comes from the ranch flavoring. This recipe is ideal for any family or gathering, providing warmth and delicious flavor to your dinner table.
Ingredients
Scale
- 1 Lb (450g) Baby potatoes quartered or halved
- 1 lb (450 g) fresh green beans, trimmed
- 4 slices bacon cut into pieces
- 1 cup Ranch seasoning mix (store-bought or made)
- 2 Tablespoons Olive Oil
- Salt and pepper as desired
- 1 Cup chicken stock, or water
- Optional: fresh parsley to garnish
Instructions
- In a large, heavy skillet on medium heat, cook bacon pieces until crispy. Take it off, place it aside, and leave the bacon drippings within the pan.
- The baby potatoes should be added to the pan. Cook for 5 minutes, until lightly golden. Sprinkle with salt and pepper.
- Pour into chicken broth (or water) and heat to the point of simmering. Cook covered for 15 minutes and until potatoes have become soft.
- Incorporate the green beans as well as ranch seasoning. Add the bacon cooked in olive oil. Cook covered for an additional 7 to 10 minutes, or until the beans are soft but crisp.
- Adjust the seasoning and taste if necessary. Add fresh parsley if you wish.
How to serve Country Ranch Green Beans and Potatoes with Bacon
Serve it warm and as a meal accompaniment to grilling steak, chicken, or as part of a vegetarian menu. It’s great with crusty bread or cornbread.
How do I store Country Ranch Green Beans and Potatoes with bacon?
Keep any leftovers in a sealed, airtight container in the refrigerator. They’ll be good for up to three days. To warm them up, heat them in a pan or microwave until they are heated to the point of.
Notes
Tips for Making Country Ranch Green Beans and Potatoes with Bacon
- Trim your green beans’ ends to ensure an attractive presentation.
- You can use turkey bacon to make a lighter alternative.