1. Start by heating a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until it’s crispy and golden brown. Remove the cooked bacon from the pan and set it aside, leaving the bacon drippings in the skillet.

2. Next, add the diced onion to the bacon drippings. Sauté the onion for about 5 minutes, stirring occasionally, until it’s soft and fragrant.

3. Stir in the minced garlic and cook for 1 more minute, just until the garlic becomes fragrant.

4. Toss the diced potatoes into the skillet and let them cook for 5-7 minutes, stirring occasionally, until they start to develop a slightly crispy exterior.

5. Add the trimmed and cut green beans to the skillet, along with the ranch seasoning mix, dried thyme, and dried rosemary. Pour in the chicken broth and give everything a good stir to combine.

6. Cover the skillet, reduce the heat to low, and let the mixture simmer for 15-20 minutes, or until the potatoes and green beans are tender.

7. Once the vegetables are cooked through, stir the crispy bacon back into the skillet. Taste and adjust the seasoning with salt and pepper as needed.

8. Serve the Country Ranch Green Beans and Potatoes with Bacon hot, optionally garnished with a sprinkle of shredded cheddar cheese.