Beans, Bacon, and Potatoes (Printable Version)

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

# 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:

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.
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.
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.
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.
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:

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

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