This Country Ranch Green Beans and Potatoes with Bacon recipe is the kind of dish that wraps you up in a warm hug. It’s the perfect marriage of tender green beans, creamy potatoes, savory onions, and crisp, smoky bacon—all coated in a rich ranch-seasoned broth that brings it all together with that down-home flavor. Whether you’re whipping it up for a cozy weeknight dinner, bringing it to a church potluck, or pairing it with roasted meat for Sunday supper, this easy one-pan recipe is classic comfort food through and through. It’s hearty enough to serve on its own or makes an excellent side dish for grilled chicken, meatloaf, or even a holiday ham.
Start by crisping up your bacon in a large skillet or Dutch oven. The rendered bacon fat not only gives the dish incredible depth but also helps to caramelize the onions and garlic, building a savory base for everything else to soak into. Once the onions are soft and golden, add the potatoes and green beans, toss in your herbs and ranch seasoning, and pour in some chicken broth to help steam everything to tender perfection. The result? A rustic, ranch-infused side dish bursting with big flavor and down-to-earth charm.
Ingredients
1 lb fresh green beans, trimmed and cut into 1-inch pieces (you can use frozen, just cook a bit longer)
1 lb baby potatoes, halved or quartered depending on size
6 slices of bacon, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) ranch seasoning mix
1 cup chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 tbsp olive oil (optional, especially if using leaner bacon)
Instructions
Start by cooking the bacon in a large skillet over medium heat until it turns golden and crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan. If the bacon is especially lean and doesn’t produce much fat, go ahead and add a splash of olive oil to prevent the veggies from sticking.
Add the chopped onions to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Toss in the potatoes and season with thyme, rosemary, salt, and pepper. Stir to coat everything well with the flavorful base. Add the green beans and sprinkle the ranch seasoning mix over the top. Pour in the chicken broth and bring the mixture to a simmer.
Cover and cook over medium-low heat for about 15 to 20 minutes, or until the potatoes are fork-tender and the green beans are nicely cooked but still vibrant. Stir occasionally, and uncover during the last few minutes to let the broth reduce slightly and intensify the flavor.
Once everything is perfectly tender and coated in that delicious ranch broth, return the bacon to the pan, stir, and let it all meld together for another minute or two.
Serve hot, garnished with a few extra bacon crumbles or a sprinkle of fresh herbs if you’re feeling fancy.
Recipe Notes
If you prefer extra crispy bacon, you can sprinkle some on top just before serving instead of stirring it all in. This dish also tastes amazing the next day, so it’s great for leftovers. For extra richness, try stirring in a tablespoon of butter at the end before serving. If you like your potatoes a bit more browned or crisp, you can parboil them first and give them a quick sear before adding the green beans and broth.
FAQs
Can I make this ahead of time?
Absolutely! This dish stores well in the fridge for up to 4 days. Just reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water if it gets too thick.
Can I use canned green beans?
You can, though the texture won’t be quite the same as fresh or frozen. If using canned, add them during the last 5 minutes of cooking just to heat them through—otherwise they’ll get mushy.
What can I use instead of ranch seasoning?
If you don’t have a packet of ranch, you can make a quick homemade version with a mix of dried parsley, dill, garlic powder, onion powder, and a touch of black pepper. Add a bit of powdered buttermilk if you have it to get that tangy ranch flavor.
Is this gluten-free?
It can be! Just double-check your ranch seasoning mix and chicken broth to make sure they’re gluten-free, or make your own seasoning as mentioned above.
Can I make this vegetarian?
Definitely. Just skip the bacon and use olive oil or butter to sauté the onions and garlic. You can add smoked paprika or a dash of liquid smoke to get some of that savory, smoky depth without the meat.
What main dishes go well with this?
This is a perfect side for roast chicken, pork chops, grilled sausage, meatloaf, or any kind of hearty protein. It also pairs beautifully with a fried egg for a rustic brunch plate.
Can I make this in a slow cooker or Instant Pot?
Yes! For the slow cooker, add everything except the bacon and cook on low for 6–7 hours or high for 3–4 hours. Stir in the cooked bacon at the end. In the Instant Pot, sauté the bacon, onion, and garlic using the sauté function, then add the rest and pressure cook for about 5 minutes with a quick release.
This cozy ranch-style green beans and potatoes dish is everything you want in a comforting country recipe—simple ingredients, big flavor, and a crowd-pleasing result every time.
PrintCountry Ranch Green Beans and Potatoes with Bacon
This Country Ranch Green Beans and Potatoes with Bacon recipe is the kind of dish that wraps you up in a warm hug. It’s the perfect marriage of tender green beans, creamy potatoes, savory onions, and crisp, smoky bacon—all coated in a rich ranch-seasoned broth that brings it all together with that down-home flavor. Whether you’re whipping it up for a cozy weeknight dinner, bringing it to a church potluck, or pairing it with roasted meat for Sunday supper, this easy one-pan recipe is classic comfort food through and through. It’s hearty enough to serve on its own or makes an excellent side dish for grilled chicken, meatloaf, or even a holiday ham.
- Total Time: 40 minutes
Ingredients
lb fresh green beans, trimmed and cut into 1-inch pieces (you can use frozen, just cook a bit longer)
1 lb baby potatoes, halved or quartered depending on size
6 slices of bacon, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) ranch seasoning mix
1 cup chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 tbsp olive oil (optional, especially if using leaner bacon)
Instructions
Start by cooking the bacon in a large skillet over medium heat until it turns golden and crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan. If the bacon is especially lean and doesn’t produce much fat, go ahead and add a splash of olive oil to prevent the veggies from sticking.
Add the chopped onions to the skillet and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.
Toss in the potatoes and season with thyme, rosemary, salt, and pepper. Stir to coat everything well with the flavorful base. Add the green beans and sprinkle the ranch seasoning mix over the top. Pour in the chicken broth and bring the mixture to a simmer.
Cover and cook over medium-low heat for about 15 to 20 minutes, or until the potatoes are fork-tender and the green beans are nicely cooked but still vibrant. Stir occasionally, and uncover during the last few minutes to let the broth reduce slightly and intensify the flavor.
Once everything is perfectly tender and coated in that delicious ranch broth, return the bacon to the pan, stir, and let it all meld together for another minute or two.
Serve hot, garnished with a few extra bacon crumbles or a sprinkle of fresh herbs if you’re feeling fancy.
Notes
If you prefer extra crispy bacon, you can sprinkle some on top just before serving instead of stirring it all in. This dish also tastes amazing the next day, so it’s great for leftovers. For extra richness, try stirring in a tablespoon of butter at the end before serving. If you like your potatoes a bit more browned or crisp, you can parboil them first and give them a quick sear before adding the green beans and broth.