Country Ranch Green Beans ‘n Potatoes with Bacon #vegetarian #veggies

This formula came about when I truly would not like to object with anything and just completed a wash room attack and – wah-lah! One forlorn jar of green beans and one rather clever looking potato got a totally different makeover!

I had one little vidalia onion left, little for vidalias in any case, which loaned a sweet gentle onion enhance, and went together consummately, obviously. That is to say, what's a green bean and potato dish without it's third musketeer, isn't that so? 😀

As straightforward as this formula may be, these green beans were completely great! Also, an extraordinary method to stretch out a straightforward jar of veggies, as well!

Also Try Our Recipe : Coconut Sweet Potato Lentil Soup with Rice 

Ingredients

• 1/2 stick butter (4 Tbl.)
• 1 small sweet onion, cut into thin wedges
• 1 medium regular red potato, unpeeled, 1/2-3/4" dice
• 1/4 tsp. coarse ground black pepper
• 3 strips crisp-cooked bacon, thinly sliced
• 1/2 tsp. finely minced garlic, one small clove (I just use my garlic press for this)
• 1 Tbl. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
• 1 (14.5 oz.) can green beans, drained
• more pepper to taste
• *salt only if desired after tasting

Instructions

1. In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender. (I like to cover with a lid and stir every so often.)
2. Add bacon, garlic, and Ranch Mix. Stir in well.
3. Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don't wreck them.
4. Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty.

For more detail : bit.ly/2HRoNU9

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