Potato and Butter Beans Slow Cooker 3-Ingredient

Potato and Butter Beans Slow Cooker 3-Ingredient. My grandpa ate this every week when times were tough. Just three easy ingredients and your slow cooker make the yummiest, fill-you-up comfort food ever.

This slow cooker potato and butter bean dish is super simple and cheap. My grandpa made it on the farm during hard years. Potatoes and canned beans saved the day when food was scarce. It cooks slow until soft and tasty in a thick, yummy broth. Perfect for tough times!

Everything bubbles gently till potatoes get soft and golden. Beans turn creamy in starchy juice. It’s filling, easy, and warms you up on cold days.

Scoop it hot from the cooker into big bowls with lots of broth. Eat with bread, cornbread, or biscuits to mop up the goodness. Add rice or noodles to make more. Try greens like cabbage on the side for a full meal. Black pepper adds nice kick, but skip if you want.

Warm, hearty potatoes and creamy butter beans simmer in a slow cooker with just fat and water for flavor. This budget meal from farm tough times fills bellies fast. Soft chunks swim in thick broth—pure comfort! Pair with bread or greens for easy family supper any night. (48 words)

Ingredients

• 2 pounds russet or yellow potatoes, peeled if you like, cut in 1-inch pieces

• 2 cans (15–16 ounces each) butter beans (lima beans), with the water poured out and washed clean

• 4 tablespoons bacon grease, lard, or unsalted butter

• 4 cups water

• 1 teaspoon salt, or more to taste

• 1/2 teaspoon black pepper, if you want

Potato and Butter Beans: Directions

1. Put potato pieces in the bottom of a 4- to 6-quart slow cooker. Spread them flat for even cooking.

2. Sprinkle drained butter beans on top of potatoes.

3. Add bits of bacon grease, lard, or butter. Push some down between potatoes and beans so fat melts all through.

4. Pour in water. Add salt and pepper if using. Gently push with a spoon to settle, but don’t stir hard or potatoes will mush.

5. Put on lid. Cook it on low heat for 6 to 8 hrs, or on high heat for 3 to 4 hrs. Potatoes should be very soft, beans creamy, broth thick and starchy from potato bits.

6. Taste broth. Add more salt if needed. Stir gently to mix without smashing.

7. Spoon potatoes, beans, and lots of broth into bowls. Serve hot straight from cooker.