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

For less sweetness, cut the brown sugar down to 2 tablespoons or skip it entirely if your baked beans are already very sweet. For extra savory depth without adding more ingredients, choose baked beans labeled “hickory,” “smoked,” or “maple” and let the slow cooker do the work of concentrating those flavors.

If you have picky eaters who prefer softer textures, cut the potatoes into smaller chunks instead of wedges so they break down more and soak up more sauce. For kids who like things a bit cheesier, you can sprinkle shredded cheese on individual portions right before serving, so it melts from the heat of the beans without changing the base recipe.

To make this more like a one-bowl meal, you can serve it over rice, buttered noodles, or toast. Leftovers reheat well in the microwave with a splash of water if the sauce has thickened too much, and they’re especially good tucked into a warm tortilla or spooned over a baked potato for a second-day twist.