Can I swap frozen beans for fresh ones?

Absolutely, frozen green beans work just as well! No need to defrost them ahead of time. Just toss them into the pan and adjust the cooking time, as they’ll need roughly 5 minutes less. Keep an eye on them so they stay tender, not mushy.

How do I adapt this meal for vegetarians?

To make it vegetarian, skip the bacon and use 2 tablespoons of butter or olive oil for frying. Chicken broth can be replaced with veggie broth. To get a smoky flavor, sprinkle in smoked paprika or add liquid smoke. Sautéed mushrooms are also a good idea for some chewy texture.

Can this be prepared in a crockpot?

Yes, it can! Start by frying the bacon to crisp it up, then set it aside. In the bacon grease, soften garlic and onions before transferring them into the crockpot. Add the beans, potatoes, herbs, ranch spices, and broth. Let it cook for 6-8 hours on low or 3-4 hours on high. When it’s ready, stir the crispy bacon back in.

How should I warm up leftovers?

Microwave small portions for 1-2 minutes on medium, stirring halfway through. If reheating on the stove, use medium-low heat and add a splash of water or broth to keep it moist. Bacon may lose its crunch when stored, so feel free to fry up some fresh pieces for a topping.

Is it possible to make my own seasoning blend?

Sure thing! Mix 2 teaspoons of onion powder and garlic powder each, 1 tablespoon of dried dill and parsley, 1 teaspoon salt, half a teaspoon of pepper, and a teaspoon of dried chives. This will work just like a store-bought packet. Store the extra mix in a sealed jar for later use.

Delicious Country Green Beans and Potatoes with Bacon

Category: Meals for Every Occasion

Fry bacon until crispy. In the same fat, cook garlic and onions. Toss in green beans, potatoes, seasonings, and broth. Slow cook until veggies soften, then mix the bacon back in and serve.

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By Ana

Updated on Wed, 18 Jun 2025 19:32:52 GMT

Country Green Beans and Potatoes with Crispy Bacon | homebitesbyana.com

Recipe FAQs

→ Can I swap frozen beans for fresh ones?: Absolutely, frozen green beans work just as well! No need to defrost them ahead of time. Just toss them into the pan and adjust the cooking time, as they’ll need roughly 5 minutes less. Keep an eye on them so they stay tender, not mushy.
→ How do I adapt this meal for vegetarians?: To make it vegetarian, skip the bacon and use 2 tablespoons of butter or olive oil for frying. Chicken broth can be replaced with veggie broth. To get a smoky flavor, sprinkle in smoked paprika or add liquid smoke. Sautéed mushrooms are also a good idea for some chewy texture.
→ Can this be prepared in a crockpot?: Yes, it can! Start by frying the bacon to crisp it up, then set it aside. In the bacon grease, soften garlic and onions before transferring them into the crockpot. Add the beans, potatoes, herbs, ranch spices, and broth. Let it cook for 6-8 hours on low or 3-4 hours on high. When it’s ready, stir the crispy bacon back in.
→ How should I warm up leftovers?: Microwave small portions for 1-2 minutes on medium, stirring halfway through. If reheating on the stove, use medium-low heat and add a splash of water or broth to keep it moist. Bacon may lose its crunch when stored, so feel free to fry up some fresh pieces for a topping.
→ Is it possible to make my own seasoning blend?: Sure thing! Mix 2 teaspoons of onion powder and garlic powder each, 1 tablespoon of dried dill and parsley, 1 teaspoon salt, half a teaspoon of pepper, and a teaspoon of dried chives. This will work just like a store-bought packet. Store the extra mix in a sealed jar for later use.

Beans, Bacon, and Potatoes

Tender potatoes and green beans seasoned with ranch-style herbs, topped with crispy bacon. A great choice for family gatherings or casual dinners.

Prep Time

20 min

Cooking Time

40 min

Total Time

60 min

By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: American

Yields: 8 Servings

Dietary Preferences: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Primary Components

01 1 lb of tender green beans, trimmed and chopped into bite-sized pieces

02 1 lb of small potatoes, cut into halves or quarters as needed

03 6 bacon strips, diced up

04 1 medium onion, diced finely

05 2 garlic cloves, finely minced

06 1 oz package of ranch seasoning blend

07 1 cup of chicken stock

08 1 teaspoon dried thyme

09 1 teaspoon dried rosemary

10 Salt and black pepper as needed

11 1 tablespoon olive oil (optional, if bacon isn’t very fatty)

→ Extras

12 A dash of hot sauce or chili flakes for heat

13 Grated cheddar for an extra creamy touch

14 Fresh basil, oregano, or parsley for a garnish

Steps

Step 01

Start by cooking the diced bacon in a large pan or Dutch oven over medium heat. Keep stirring until it gets nice and crispy, around 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to soak up any grease.

Step 02

Using the same pan, toss in the minced garlic along with the chopped onion. Cook them in the bacon drippings over medium heat until the onion looks soft and the garlic smells fantastic, about 5 minutes. If the bacon didn’t release much fat, drizzle in a little olive oil.

Step 03

Throw the potato chunks and prepared green beans into the pan. Mix everything together so it’s coated with the onion and garlic mixture, and cook for 5 minutes, stirring every now and then.

Step 04

Add the chicken stock to the pan, then sprinkle in the ranch mix, thyme, and rosemary. Stir well to combine all the flavors. Let the mixture come to a boil, then dial the heat down and let it gently bubble for 20-25 minutes. You’ll know it’s done when the beans and potatoes are tender.

Step 05

Put the crispy bacon back into the pan, giving everything a good stir. Taste it and adjust with a pinch of salt or pepper if needed. Add fresh herbs if you’d like, serve it up hot, and dig in!

Notes

For extra spice, stir in chili flakes or a splash of hot sauce.
Frozen green beans can work too—just tweak the cooking time a bit.
You can prep this dish in advance; it’ll keep in the fridge for 3-4 days.
For a vegetarian version, skip the bacon and swap chicken stock for veggie broth.