Ingredients
Scale
For the Dish:
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 2 medium Russet or Yukon Gold potatoes, diced into 1-inch cubes
- 6–8 slices thick-cut bacon
- 1 tablespoon olive oil or bacon grease (reserved from cooking the bacon)
- Salt and black pepper to taste
For the Ranch Seasoning:
- 2 tablespoons dried parsley
- 1 tablespoon dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Instructions
- Prepare the Ingredients:
- Wash and trim the green beans, cutting off the tough ends. Dice the potatoes into bite-sized pieces, leaving the skin on for extra flavor.
- Cook the Bacon:
- In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Reserve 1 tablespoon of the bacon grease.
- Cook the Vegetables:
- In a large pot, bring water to a boil. Add the potatoes and green beans, and cook for 10-12 minutes until tender but still firm. Drain and set aside.
- Sauté the Veggies:
- Heat the reserved bacon grease or olive oil in the skillet. Add the cooked green beans and potatoes. Season with salt, pepper, and 2-3 tablespoons of the ranch seasoning blend. Stir to coat evenly and sauté for 3-5 minutes.
- Combine and Serve:
- Crumble the crispy bacon and sprinkle it over the green beans and potatoes. Toss gently to combine. Serve hot and enjoy the comforting flavors of this Southern classic.
Notes
Time Details
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
