In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
Sauté the Aromatics:
In the same skillet with the bacon drippings, add the diced onion. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Cook the Potatoes:
Add the diced potatoes to the skillet. Cook, stirring occasionally, until the potatoes start to brown slightly, about 5-7 minutes.
Add Green Beans and Seasonings:
Stir in the green beans, ranch seasoning mix, dried thyme, and dried rosemary.
Pour in the chicken broth and bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and cook for about 15-20 minutes, or until the potatoes and green beans are tender.
Finish the Dish:
Once the vegetables are tender, stir in the cooked bacon.
Taste and adjust seasoning with salt and pepper as needed.
Serve:
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