Easy. Simple. DELICIOUS! Pan lickin’ good! ? Yep, that sums these up. ?
I didn’t want just butter alone, though. So I dipped into my open stash of dry Ranch Dips Mix and that went extremely well!
Lastly, garlic and bacon finished everything off like the candles on the cake! Garlic and bacon make everything better! ? ?
As simple as this recipe is, these green beans were absolutely wonderful! And a great way to stretch out a simple can of veggies, too!
They sure don’t put much in those cans anymore, yet whenever I open two cans, we never seem to be able to eat them all. This added just enough without being too much.
You can certainly easily double this recipe or make large batches as well for backyard parties, family reunions, or any gathering you have coming up. If you want to do these on the grill too, you certainly could, or even just reheat them in a grill-proof pan or pot.
Summertime especially, is just too busy and there’s too much fun to be had enjoying the outdoors! So don’t sweat it! Enjoy! And have beautiful day! ?
½ stick butter (4 Tbl.)
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
How to make it :
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