Instructions:
Prepare the Bacon:
Heat a large skillet or Dutch oven over medium heat. Add the bacon and fry until crispy. Transfer the bacon to a plate using a slotted spoon, retaining the grease in the skillet.
Sauté the Aromatics: 2. In the bacon grease, sauté the onions until they become translucent, about 5 minutes. 3. Add the garlic and sauté until aromatic, about 1 minute.
Brown the Potatoes: 4. Place the potatoes in the skillet and stir occasionally, letting them brown slightly for about 5-7 minutes.
Cook the Green Beans: 5. Mix in the green beans, ranch seasoning, thyme, and rosemary. 6. Pour the chicken stock over the vegetables, stirring to combine. Bring to a simmer. 7. Cover the skillet, reduce heat to low, and let simmer for 15-20 minutes or until the potatoes and green beans are tender.
Final Touches: 8. Reintroduce the bacon to the skillet, mixing it with the tender vegetables. 9. Season with salt and pepper to taste.
Serve: 10. Serve the dish hot as a robust side, ideal for complementing various main courses.
Prep Time: 15 mins | Total Time: 45 mins | Servings: 6
