Ingredients
Main Ingredients
- 1 lb fresh green beans, trimmed
- 4 cups baby potatoes, diced
- 6 slices bacon, chopped Can substitute turkey bacon for a healthier version.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet ranch seasoning mix
- 1 cup chicken broth Can substitute with vegetable broth for vegetarian option.
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
Method
Cooking
- Cook chopped bacon in a skillet until crispy. Set aside and reserve the drippings.
- In the same skillet, sauté diced onion in the reserved bacon drippings, then add the minced garlic.
- Add the diced potatoes to the skillet and brown them for about 5–7 minutes.
- Stir in the trimmed green beans, ranch seasoning mix, thyme, rosemary, and chicken broth.
- Cover the skillet and let it simmer for 15–20 minutes until the vegetables are tender.
- Finally, stir in the crispy bacon, season to taste with salt and pepper, and serve warm.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 2g
Notes
To store leftovers, allow the dish to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat on stovetop or microwave.
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