In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate to drain excess fat.

In the same skillet, add the finely chopped onion and minced garlic to the rendered bacon fat. Cook over medium heat until the onions are translucent and the garlic is fragrant, about 5 minutes. If the bacon is lean, you may need to add a tablespoon of olive oil to the skillet.

Add the trimmed green beans and halved or quartered baby potatoes to the skillet. Stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally.

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

Return the crispy bacon to the skillet and stir to combine with the vegetables. Taste and adjust the seasoning with salt and pepper if needed. Garnish with fresh parsley, oregano, or basil if desired. Serve immediately and enjoy!