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
- 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.)
- Add bacon, garlic, and Ranch Mix. Stir in well.
- Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don't wreck them.
- Add pepper to taste. Add salt only if desired. *Ranch Mixes are salty.
For more detail : bit.ly/2HRoNU9
Read More Our Recipe : BACON CHEESEBURGER SLIDERS RECIPE
0 Comments