Ingredients :
- 1 lb fresh green beans, trimmed and cut into bite-sized pieces
- 4 cups baby potatoes (or 4 large potatoes, peeled and diced)
- 6 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) ranch seasoning mix
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil (optional, if needed)
Instructions :
- In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
- In the same skillet with the bacon drippings, add the diced onion. Cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the skillet. Cook, stirring occasionally, until the potatoes start to brown slightly, about 5-7 minutes.
- Stir in the green beans, ranch seasoning mix, dried thyme, and dried rosemary.
- Pour in the chicken broth and bring the mixture to a simmer.
- Cover the skillet, reduce the heat to low, and cook for about 15-20 minutes, or until the potatoes and green beans are tender.
- Once the vegetables are tender, stir in the cooked bacon.
- Taste and adjust seasoning with salt and pepper as needed.
