Description

This Country Ranch Green Beans ‘n Potatoes with Turkey Bacon is the perfect side dish that combines tender green beans, hearty potatoes, and crispy turkey bacon, all brought together with a creamy ranch seasoning for a comforting, flavorful experience. Whether you’re making it for a weeknight dinner or holiday gathering, this dish adds a hearty and savory touch that pairs perfectly with any main course. It’s easy to prepare, packed with flavor, and sure to be a crowd-pleaser!

Ingredients

Scale

1 lb fresh green beans, trimmed
4 medium potatoes, peeled and cut into cubes
4 slices turkey bacon, chopped
1 packet ranch seasoning mix
2 tbsp olive oil
1 cup chicken broth (or vegetable broth for a lighter option)
½ cup heavy cream (or milk for a lighter version)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1️⃣ In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside.

2️⃣ While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the chopped turkey bacon and cook until it is crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the bacon drippings in the pan.

3️⃣ In the same skillet, add the green beans and sauté for 3-4 minutes in the bacon drippings. This will give the beans a nice, savory flavor.

4️⃣ Stir in the chicken broth and ranch seasoning mix, and bring the mixture to a simmer. Let it cook for 5-6 minutes, until the green beans are tender and the broth has reduced slightly.

5️⃣ Add the cooked potatoes to the skillet with the green beans, and pour in the heavy cream. Stir everything together gently and cook for another 2-3 minutes, until everything is heated through and the cream has thickened slightly.

6️⃣ Season with salt and pepper to taste, and sprinkle the crispy turkey bacon over the top. Garnish with chopped parsley, if desired, and serve hot.

Notes

If you want to add extra vegetables, try adding sliced carrots or bell peppers for added color and texture.
For a lighter version, you can replace the heavy cream with half-and-half or just use milk.
This dish works wonderfully as a side for grilled meats, roasted chicken, or as part of a larger holiday meal.
If you don’t have fresh green beans, frozen green beans work well too—just adjust the cooking time slightly.