My brother swears by this incredibly filling tax month staple when his budget is super tight.

Because this recipe is built around just three ingredients, the specific baked beans you choose will shape the final flavor. Look for canned baked beans that mention molasses, brown sugar, or “Boston-style” on the label for that deep, dark, glossy sauce seen in the photo description. If your beans are on the thinner side, you can reduce the water slightly (start with 2 1/2 cups) and adjust later.

For a smokier profile, choose baked beans labeled “hickory” or “smokehouse.” If you’re feeding more people, you can scale the recipe up as long as your slow cooker is no more than about two-thirds full once everything is in the pot; extend the cook time slightly and check the pasta for doneness. To stretch it further without adding cost, serve over plain rice or with thick slices of bread.

For a bit of heat, add hot sauce at the table rather than into the pot, so everyone can control their own spice level. Food safety notes: Use canned baked beans that are within their expiration date and with no bulging, dents at the seams, or rust. Do not leave the finished dish on WARM for more than about 2 to 3 hours; after serving, cool leftovers quickly and refrigerate within 2 hours in shallow containers. Reheat leftovers thoroughly until steaming hot before eating, adding a splash of water if the pasta has absorbed too much sauce.