Instructions:
Prepare the bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a plate lined with paper towels. Leave about 2-3 tablespoons of bacon grease in the pan.
Sauté onion and garlic:
In the same skillet with the bacon grease, add the diced onion. Sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for an additional minute, stirring to avoid burning.
Cook the potatoes:
Add the cubed potatoes to the skillet. Season with a pinch of salt, pepper, and smoked paprika (if using). Sauté for 5 minutes to give the potatoes a little color and absorb the flavors.
Add green beans and broth:
Stir in the green beans and pour the chicken broth over the vegetables. Sprinkle in the ranch seasoning mix, stirring to combine everything.
Simmer:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let everything simmer for about 20-25 minutes, or until the potatoes are tender and the green beans are cooked to your desired level of doneness. Stir occasionally.
Combine with bacon:
Once the vegetables are tender, stir the crispy bacon back into the skillet. Adjust the seasoning with additional salt and pepper, if needed.
Serve:
Serve warm as a side dish or even as a main course with cornbread or rolls. Enjoy!
This dish is comfort food at its best, combining creamy potatoes, savory bacon, and tender green beans with a pop of ranch flavor! Let me know if you’d like tips for variations or substitutions.
