It's Tuesday, October 21st, and the weather here in Austin has finally delivered that perfect, crisp autumn air. When this happens, my kitchen officially switches into comfort food mode. This recipe for Country Ranch Green Beans and Potatoes is pure, unadulterated nostalgia - it's the kind of hearty, savory side dish that reminds me of family gatherings and Sunday suppers. It pairs beautifully with something like this Easy Vegetable Pot Pie for a satisfying meatless meal that still feels cozy and filling.
It's a one-pan wonder where tender green beans and creamy baby potatoes are simmered in a savory broth punched up with bacon and that unmistakable tangy, herby flavor of ranch. It's my go-to side for potlucks and the perfect, easy addition to the Thanksgiving table. You can round it out with a spoonful of Cranberry Apple Twice-Baked Sweet Potatoes or finish the meal with Pumpkin Pie Cookies for the ultimate fall spread.
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Tested in my Austin kitchen: The first time I made this, I was tempted to use frozen green beans. While they work (as noted in the recipe), using fresh, snapped green beans makes a world of difference. They hold up to the long, slow simmer, becoming fork-tender without turning to complete mush.
A True Taste of Country Comfort
This isn't a fancy, crisp-tender, French-style vegetable dish. This is a rustic, Southern-style side where the vegetables are meant to be soft, luxurious, and completely infused with flavour. The potatoes break down just slightly, thickening the smoky bacon-and-ranch-infused chicken broth into a delicious, savory gravy. It's the kind of dish that makes the whole house smell like home.
Why You'll Love This Recipe
- One-Pan Wonder: Everything comes together in one large skillet or Dutch oven, which means minimal cleanup.
- Packed with Savory Flavour: The combination of crispy bacon, sautéed onion, and a full packet of dry ranch seasoning creates an incredibly delicious, tangy, and herby broth.
- Hearty & Comforting: This is a "stick-to-your-ribs" side dish that's satisfying enough to be a meal on its own.
- Perfect Holiday Side: It's a total crowd-pleaser and ideal for a Thanksgiving or holiday menu because it can be kept warm and serves a crowd.
Ingredients
Here's what you'll need for this cozy, one-pan side. For the full list with precise measurements, see the recipe card at the end of the post!
The Base
- Bacon: 6 slices of thick-cut bacon, diced.
- Potatoes: 1 lb of baby Yukon Gold or red potatoes, halved or quartered. Their waxy, creamy texture is perfect here.
- Green Beans: 1 lb of fresh green beans, trimmed and cut into 1-inch pieces.
- Aromatics: 1 medium yellow onion and 2 garlic cloves.
The Flavour
- Ranch Seasoning: One (1 oz) packet of dry ranch seasoning mix. This is the secret weapon!
- Broth: 1 cup of low-sodium chicken broth.
- Herbs: Dried thyme and dried rosemary (or fresh if you have them!).
- Seasoning: Salt and freshly ground black pepper.
- Olive Oil: Optional, only if your bacon is very lean.
How to Make Country Ranch Green Beans and Potatoes
This is a simple, straightforward simmer. The key is building the flavours in the pan.
Step 1: Crisp the Bacon
In a large, heavy-bottomed skillet or Dutch oven, I cook the diced bacon over medium heat. I stir occasionally, letting it render its fat and get perfectly crispy, which usually takes about 8-10 minutes. Once it's crisp, I use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, setting them aside. I leave all that glorious rendered fat in the skillet.
Step 2: Sauté the Aromatics
Into that same skillet with the bacon fat, I add the finely chopped onion. (If the bacon was very lean, I'll add a tablespoon of olive oil here). I cook the onion for about 5 minutes, stirring until it's soft and translucent, scraping up any browned bits from the bacon. Then, I add the minced garlic and cook for just 30 seconds more, until it's fragrant.
Step 3: Add the Vegetables and Broth
Now, I add the trimmed green beans and the quartered baby potatoes to the skillet. I stir everything together, letting the vegetables sauté in the bacon fat and aromatics for about 5 minutes.
Next, I pour in the chicken broth. I sprinkle the entire packet of dry ranch seasoning mix, the dried thyme, and the dried rosemary over the vegetables. I stir everything well to combine.
Step 4: Simmer Until Tender
I bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes. The goal is for the potatoes to be perfectly fork-tender and the green beans to be soft and have absorbed all that savory broth.
Step 5: Finish and Serve
Once the vegetables are tender, I remove the lid and stir the reserved crispy bacon back into the skillet. I give it a taste and adjust the seasoning with salt and pepper if needed (though the bacon and ranch mix are already quite salty!). I garnish with fresh parsley (if desired) and serve immediately.
Common Mistakes to Avoid
- Using Ranch Dressing: This is the most critical mistake. This recipe must be made with the 1-ounce dry seasoning packet, not the bottled liquid dressing.
- Boiling, Not Simmering: If you let the mixture boil rapidly instead of simmering gently, the potatoes can break down too much and the green beans will become mushy.
- Uneven Potatoes: Make sure your potato pieces are all cut to a similar, small size (halved or quartered for baby potatoes). If some are huge and some are small, they won't cook evenly.
Tips and Tricks for Success
- The Ranch Packet is Key: The dry 1-oz ranch seasoning packet (like Hidden Valley) is the heart of this recipe. It has a concentrated, tangy, herby flavour that liquid dressing just can't replicate. As food historians at Food & Wine explain, the "ranch" flavour profile is a beloved American classic for a reason!
- Embrace the Texture: This is a "country-style" or "Southern-style" green bean dish. The beans are meant to be very soft and tender, not crisp-tender like a French haricot vert. This is intentional and delicious!
- Bacon Fat is Flavour: Don't drain that bacon fat unless there is an excessive amount (more than 3-4 tablespoons). It forms the flavour base for the entire dish.
Variations
This recipe is classic comfort food, but it's easy to customize!
- Make it Creamy: After the veggies are tender (Step 4), stir in 4 ounces of softened cream cheese until it melts into the broth, creating a rich, creamy gravy.
- Add a Kick: Toss in ½ teaspoon of red pepper flakes along with the onion for a bit of heat.
- Add More Veggies: Sliced carrots or bell peppers can be added in Step 3 along with the potatoes. A few handfuls of fresh corn can be stirred in during the last 5 minutes.
- Cheesy: Top the finished dish with shredded cheddar cheese and let it melt for a minute before serving.
How to Serve
This is the ultimate comfort-food side dish. It's a staple on my Thanksgiving table, but it's also a perfect partner for weeknight dinners.
- Serve alongside Simple Roast Chicken, Meatloaf, or Pan-Seared Pork Chops.
- It's so hearty, it can almost be a meal on its own with a side of warm cornbread to sop up the broth.
Make Ahead and Storage
- Make Ahead: You can make this dish 1-2 days in advance. The flavours actually meld and get even better!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over low heat, adding a small splash of chicken broth to loosen it up. It also reheats well in the microwave.
- Freezing: I do not recommend freezing this dish, as the potatoes and green beans can become very watery and mushy upon thawing.
Recipe Notes / What I Learned
The first time I made this, I was worried that simmering the green beans for 20+ minutes would be a mistake. But that's the whole point! This isn't a quick-sautéed vegetable. It's a slow-simmered country dish. The beans become incredibly tender and soak up all the smoky bacon fat and tangy ranch flavour. It's a "melt-in-your-mouth" texture, and it's absolutely delicious.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅙th of recipe): ~310 calories · 10g protein · 30g carbs · 17g fat (This is an approximation and can vary based on the fattiness of your bacon and the size of your potatoes.)
Country Ranch Green Beans and Potatoes with Bacon Recipe
Equipment
- Large skillet or Dutch oven
- Slotted spoon
Ingredients
Group: Core Ingredients
- 1 lb fresh green beans trimmed and cut into 1-inch pieces
- 1 lb baby potatoes halved or quartered depending on size
- 6 slices bacon diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 packet (1 oz) ranch seasoning mix
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil optional, if bacon is lean
Group: Optional Ingredients
- Red pepper flakes or hot sauce for a spicy kick
- Shredded cheddar cheese for added richness (add at the end)
- Corn, carrots, or bell peppers for added texture and nutrition (adjust cook times for firmer veggies)
- Fresh parsley, oregano, or basil for garnishing
Instructions
- Prepare the Bacon: In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.
- Sauté the Onions and Garlic: In the same skillet, add the finely chopped onion and minced garlic to the rendered bacon fat. Cook over medium heat until the onions are translucent and the garlic is fragrant, about 5 minutes. If the bacon is lean, you may need to add a tablespoon of olive oil to the skillet.
- Add the Green Beans and Potatoes: Add the trimmed green beans and halved or quartered baby potatoes to the skillet. Stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally.
- Season and Simmer: Pour in the chicken broth and sprinkle the ranch seasoning mix, dried thyme, and dried rosemary over the vegetables. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the green beans and potatoes are tender.
- Finish and Serve: Return the crispy bacon to the skillet and stir to combine with the vegetables. Taste and adjust the seasoning with salt and pepper if needed. Garnish with fresh parsley, oregano, or basil if desired. Serve immediately and enjoy!
Notes
Nutrition
FAQs
Can I use frozen green beans?
Yes! The recipe notes this. You can use frozen cut green beans. Since they're already blanched, I would add them during the last 10-15 minutes of the simmer time, not at the beginning, to prevent them from becoming overly mushy.
Can I use fresh herbs instead of dried?
You can, but this is one case where dried herbs work really well, as they release their flavour slowly during the long simmer. If using fresh, use about 1 tablespoon each of chopped fresh thyme and rosemary, and add them with the garlic.
Can I make this in a slow cooker?
Yes! I recommend still doing Steps 1 & 2 on the stovetop (crisping bacon, sautéing onions/garlic). Then, transfer everything (including potatoes, beans, broth, and seasonings) to a slow cooker. Cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until the potatoes are tender. Stir the bacon back in at the end.
