My neighbor swore by this combo during hard times. It sounds weird but the flavors together are absolutely perfect for summer.

2 pounds russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes

Prep the potatoes: Peel the potatoes and cut them into roughly 1-inch cubes so they cook evenly and get nice and tender without falling apart.

Layer in the slow cooker: Lightly spray or grease the inside of a 4- to 6-quart slow cooker. Spread the potato cubes in an even layer on the bottom so they’re mostly in contact with the sauce as it cooks.

Mix the sauce: In a large bowl, stir together the canned baked beans (including all the sauce from the cans), barbecue sauce, and mustard until well combined. Taste and add a small pinch of salt and pepper if desired, keeping in mind the beans and barbecue sauce already contain salt.

Combine in the slow cooker: Pour the bean mixture evenly over the potatoes, using a spoon to gently nudge it down so most of the potatoes are nestled into the sauce. Don’t stir too much—just make sure everything is lightly coated so the potatoes can absorb the flavor.

Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the bean sauce is thick and bubbling around the edges. Avoid lifting the lid too often so the heat and moisture stay inside.

Finish and serve: Once the potatoes are soft and the sauce has thickened to a rich, reddish-brown, give the mixture a gentle stir to bring some of the caramelized edges into the center. Taste and adjust seasoning with a little more salt and pepper if needed. Serve warm straight from the slow cooker, making sure each scoop has plenty of potatoes and beans.

For picky eaters, keep the base recipe as written and offer toppings at the table: shredded cheddar cheese, a dollop of sour cream, or a drizzle of extra barbecue sauce can make this feel fun and customizable. If your family likes a smoky flavor, use a smoky barbecue sauce or add a few drops of liquid smoke to the bean mixture. To stretch it further for a crowd, stir in an extra can of baked beans or a drained can of navy beans during the last hour of cooking so they hold their shape. For a bit of crunch and color, sprinkle chopped green onions or crumbled cooked bacon over the top just before serving. If you want more protein without changing the 4-ingredient base, serve it alongside grilled hot dogs or sausages and let people spoon the potatoes and beans over the top. Food safety tips: Cut the potatoes into even pieces so they cook through safely in the slow cooker; very large chunks may stay firm in the center. Always start with clean, scrubbed potatoes and clean utensils. Keep the slow cooker covered while cooking to maintain a safe temperature, and once it’s done, switch to the WARM setting if you’re serving over a couple of hours. Refrigerate leftovers within 2 hours in shallow containers, and reheat thoroughly until steaming hot before serving again.