Country Ranch Green Beans ‘n Potatoes with Bacon

Description

This rustic side dish brings together tender baby potatoes, fresh green beans, and crispy bacon, all tossed in a savory ranch-seasoned butter sauce. Perfect for family dinners, potlucks, or backyard barbecues, it’s a warm hug in a bowl — hearty enough to be a side, yet tasty enough to steal the spotlight.

Ingredients for Country Ranch Green Beans ‘n Potatoes with Bacon

• 1 lb (450 g) baby potatoes, halved or quartered if large

• 1 lb (450 g) fresh green beans, trimmed

• 6 slices thick-cut bacon, diced

• 3 tbsp unsalted butter

• 1 packet (1 oz / 28 g) ranch seasoning mix

• 2 cloves garlic, minced

• Salt and pepper, to taste

• Optional garnish: chopped fresh parsley

Instructions

1. Cook the potatoes:

   • Place potatoes in a large pot of salted water.

   • Bring to a boil and cook for 8–10 minutes until just fork-tender.

   • In the last 3 minutes of cooking, add green beans to the pot.

   • Drain well and set aside.

2. Cook the bacon:

   • In a large skillet over medium heat, cook diced bacon until crispy.

   • Remove bacon with a slotted spoon, leaving about 1 tbsp of drippings in the skillet.

3. Make the ranch butter sauce:

   • Add butter to the skillet with bacon drippings.

   • Stir in garlic and cook for 30 seconds until fragrant.

   • Add ranch seasoning, stirring until well combined.

4. Combine everything:

   • Add potatoes and green beans to the skillet.

   • Toss gently to coat in the ranch butter sauce.

   • Stir in crispy bacon.

   • Season with salt and pepper to taste.

5. Serve:

   • Transfer to a serving dish and garnish with parsley if desired.

   • Serve warm.

Notes

• For extra flavor, roast the potatoes instead of boiling before tossing them in the ranch butter.

• If you like a touch of heat, sprinkle in some crushed red pepper flakes.

• Frozen green beans can be used in a pinch — just thaw and pat dry before adding.

Tips

• Batch cooking: Make extra and store in the fridge — it reheats well in a skillet.

• Healthier twist: Use turkey bacon and olive oil instead of butter and pork bacon.

• One-pan option: Cook potatoes in the skillet after removing bacon (takes longer but saves washing dishes).

• Make it a meal: Add grilled chicken or sausage for a complete main dish.

Servings

• Yield: 6 servings

• Serving size: About 1 cup

Nutritional Information (per serving, estimated)

• Calories: 210 kcal

• Protein: 6 g

• Carbohydrates: 18 g

• Fat: 13 g

• Saturated Fat: 6 g

• Fiber: 3 g

• Sodium: 480 mg

• Sugar: 2 g

Benefits

• Balanced comfort food: Combines veggies, protein, and healthy carbs.

• Flavor-packed: Ranch seasoning and bacon add a savory depth without complicated steps.

• Crowd-pleaser: Works for holidays, cookouts, or weeknight dinners.

• Customizable: Can be adapted to low-sodium, low-fat, or vegetarian diets.

Q & A

Q: Can I make this ahead of time?
A: Yes! Prepare the dish, cool completely, and refrigerate. Reheat in a skillet over medium heat with a splash of broth or butter.

Q: Can I use canned green beans?
A: Yes, but add them at the very end since they’re already cooked to avoid mushiness.

Q: How can I make it vegetarian?
A: Swap bacon for smoked tempeh or vegetarian bacon strips.

Q: What potatoes work best?
A: Baby gold or red potatoes hold their shape well and have a creamy texture.