In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, letting it drain while reserving the rendered bacon fat in the skillet.

Add the finely chopped onion and minced garlic to the bacon fat in the skillet. Sauté over medium heat until the onion turns translucent and the garlic is fragrant, about 5 minutes. If your bacon is very lean, add a tablespoon of olive oil to ensure the veggies cook properly.

Toss in the trimmed green beans and the halved or quartered baby potatoes. Stir to combine everything with the onions and garlic. Cook for about 5 minutes, stirring occasionally to coat the vegetables in all that delicious flavor.

Pour in the chicken broth and sprinkle the ranch seasoning mix, dried thyme, and dried rosemary over the vegetables. Stir well to distribute the seasonings. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20–25 minutes, or until the green beans and potatoes are fork-tender.

Return the crispy cooked bacon to the skillet and stir to combine. Taste and adjust seasoning with salt and pepper if needed.

If desired, garnish with fresh parsley, oregano, or basil for a colorful finish. Serve hot and enjoy every cozy, savory bite!