My grandmother taught me how to make this genius 3-ingredient

This slow cooker 3-ingredient baked bean and potato casserole is exactly the kind of dish my grandmother showed me when I moved into my first little apartment. It’s built from absolute basics—canned baked beans, potatoes, and a bit of brown sugar—but it bakes down into something wonderfully sticky, sweet, and savory.

The potatoes turn soft and creamy, and the beans form a thick mahogany blanket with caramelized edges that feels like a warm hug on a busy weeknight. It’s the kind of no-fuss comfort food that’s perfect when you’re just getting started in your own kitchen, or when you need something cozy that practically cooks itself.

Serve this casserole hot, scooped straight from the slow cooker or plated so the potatoes are covered in that glossy bean sauce. It’s great with a simple green salad, steamed green beans, or a side of coleslaw to cut through the sweetness. Cornbread, crusty bread, or even toast soldiers are perfect for mopping up the sticky sauce.

For a heartier plate, add a few sliced sausages or grilled hot dogs on the side, and finish with something crisp and light for dessert, like apple slices or fresh berries.

Slow Cooker 3-Ingredient Baked Bean and Potato Casserole
Servings: 4

Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
2 (15-ounce) cans baked beans in tomato sauce
1/4 cup packed light or dark brown sugar
Directions