Country Ranch Green Beans and Potatoes with Bacon
There is a specific kind of comfort found in a side dish that is hearty enough to steal the spotlight from the main course. This recipe brings the rustic charm of a farmhouse kitchen to your table, combining the snap of fresh vegetables with the smoky indulgence of crisp bacon.
This dish is a tribute to the simplicity of slow-simmered flavors. It evokes memories of family reunions and potluck dinners, where the best food isn’t necessarily the fanciest, but the one that feels most like home.
This recipe matters because it turns humble ingredients into a flavor powerhouse with very little effort. By using a ranch seasoning shortcut, you achieve a zesty, herby depth that perfectly complements the salty bacon and buttery potatoes, making it a guaranteed hit even for the pickiest eaters.
Ingredients
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1 pound Fresh green beans (Trimmed and snapped in half)
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1.5 pounds Baby red potatoes (Halved or quartered into bite-sized pieces)
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6 slices Thick-cut bacon (Diced)
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1 packet (1 oz) Dry Ranch dressing mix
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1/2 cup Chicken broth (Or water)
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2 tablespoons Unsalted butter (Melted)
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1/2 teaspoon Black pepper (Freshly ground)
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1/2 teaspoon Garlic powder
Instructions
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Place the diced bacon in a large skillet or Dutch oven over medium heat and fry until crisp.
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Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep about two tablespoons of the bacon drippings in the pan.
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Add the halved potatoes to the pan with the drippings and sauté for 3 to 5 minutes to slightly brown the edges.
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Toss the trimmed green beans into the pan with the potatoes.
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In a small bowl, whisk together the chicken broth, melted butter, Ranch seasoning packet, garlic powder, and pepper.
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Pour the liquid mixture over the beans and potatoes, stirring well to ensure everything is evenly coated.
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Cover the pan with a tight-fitting lid and reduce the heat to medium-low.
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Simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender and the green beans are soft but not mushy.
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Remove the lid and stir in the crispy bacon bits just before serving.
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Transfer to a warm serving bowl and drizzle any remaining pan juices over the top.
Why This Recipe Works
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Cooking the potatoes in the bacon drippings infuses them with a deep, smoky flavor that you simply can’t get from oil or butter alone.
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The Ranch seasoning contains a blend of buttermilk, dill, and onion that provides a bright, tangy contrast to the rich fat of the bacon.
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Simmering with the lid on creates a concentrated steam environment, allowing the potatoes to cook through without losing their shape.
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Adding the bacon back at the very end ensures that you get a satisfying crunch in every bite, rather than having the bits turn soft in the sauce.
Tips for Best Results
Try to cut your potatoes into uniform sizes. If some chunks are much larger than others, you’ll end up with some potatoes that are falling apart while others are still firm in the center.
Use fresh green beans whenever possible. While canned or frozen beans can work in a pinch, fresh beans hold their texture much better during the simmering process and provide a brighter color on the plate.
If the liquid evaporates too quickly before the potatoes are soft, add an extra splash of chicken broth. You want just enough moisture to keep a light glaze on the vegetables without turning them into a soup.
Variations & Substitutions
For a spicy kick, add a half-teaspoon of red pepper flakes to the broth mixture. The heat pairs exceptionally well with the cool, herby notes of the ranch.
If you are looking for a lighter version, you can substitute the bacon with smoked turkey strips and use a light drizzle of olive oil instead of the butter.
To make this a complete meal, add a pound of sliced smoked sausage or kielbasa to the pan at the same time as the potatoes. It turns a classic side dish into a one-pan dinner.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Place all ingredients (using cooked bacon) in the slow cooker and cook on Low for 4 to 5 hours. Reduce the chicken broth to 1/4 cup since the slow cooker retains more moisture.
How do I store and reheat leftovers?
Keep them in an airtight container in the fridge for up to four days. Reheat in a skillet over medium heat to maintain the texture, as the microwave can make the potatoes a bit gummy.
Can I use canned green beans?
You can, but add them during the last 10 minutes of cooking. Canned beans are already soft and will become mushy if simmered for the full 25 minutes.
Why are my potatoes still hard?
This usually means the heat was too low or there wasn’t enough steam trapped in the pan. Ensure your lid fits tightly and that there is a visible simmer happening in the liquid.
There is a quiet pride in serving a dish that feels like it has been passed down through generations. These Country Ranch Green Beans and Potatoes are a reminder that the best flavors are often found in the most familiar places. We hope this savory, smoky side dish brings a bit of farmhouse warmth to your next family gathering.
