4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.
Fold in green beans and heat through. Simmer, stirring gently occasionally.
Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.
Note: This recipe and photo were sent to me by a friend.
