Introduction
Country Ranch Green Beans ‘n Potatoes with Bacon is a delightful and hearty side dish that brings together fresh vegetables and savory flavors. This recipe features tender green beans and baby potatoes, all tossed in a rich ranch butter sauce and complemented by crispy bacon. Perfect for any meal, this dish is sure to impress your family and friends with its comforting taste and vibrant colors!
Ingredients
1 pound fresh green beans, trimmed
1 ½ pounds baby potatoes (red or Yukon gold), halved or quartered
6 slices bacon, cooked and crumbled
1 packet ranch seasoning mix
3 tablespoons butter, melted
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Potatoes:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside.
Cook the Green Beans:
In the same pot, bring water to a boil and cook the green beans for 5-7 minutes, until tender-crisp. Drain and set aside.
Cook the Bacon:
While the veggies are cooking, fry the bacon in a skillet until crispy. Remove the bacon and crumble it.
Reserve 1 tablespoon of the bacon grease in the skillet.
Make the Ranch Butter:
In a small bowl, whisk together the melted butter, ranch seasoning, and minced garlic.
Combine Everything:
In the skillet with the reserved bacon grease, toss the cooked potatoes, green beans, and crumbled bacon.
Pour the ranch butter mixture over everything and gently toss to coat.
Storage Method
Refrigeration
Cool Down:
Allow the dish to cool to room temperature before storing. This helps prevent condensation and keeps the food fresh.
Choose a Container:
Use an airtight container or a resealable plastic bag to store the leftovers.
Store:
Place the cooled dish in the container, ensuring it is sealed tightly to maintain freshness.
Refrigerate:
Store in the refrigerator for up to 3-4 days.
Freezing
Cool Completely:
Ensure the dish is completely cooled before freezing.
Portioning:
If desired, divide the chowder into individual portions for easier reheating.
Use Freezer Bags or Containers:
Transfer the portions into freezer-safe bags or airtight containers, leaving some space for expansion.
Label:
Label the bags or containers with the date and contents.
Freeze:
Store in the freezer for up to 2-3 months.
Reheating
From Refrigerator:
Reheat in the microwave or on the stovetop until heated through. Add a splash of water or broth if it seems dry.
From Freezer:
Thaw in the refrigerator overnight before reheating, or use the microwave’s defrost setting. Reheat until hot.