My uncle swears by this hearty classic. Just 4 ingredients to make a rich and savory dinner that feeds the whole family

This slow cooker 4-ingredient Amish ham and lima beans is the kind of hearty, no-fuss dinner my uncle swears by. It’s based on the simple farmhouse cooking you still find in Amish country: a big pot of beans, a meaty ham bone, and time doing all the work. Everything simmers together into a rich, savory broth with plump, buttery lima beans and rustic chunks of ham. It’s the perfect “dump it and go” meal for busy days when you want something that feels like it’s been bubbling away on Grandma’s stove all afternoon, but you only had about 10 minutes to actually cook.

Serve this ham and lima bean stew in deep bowls with warm cornbread, biscuits, or a crusty loaf of bread to soak up the rich brown juices. A simple green salad or steamed green beans on the side brightens the plate and balances the richness. If you like, add a little black pepper or hot sauce at the table so everyone can season their own bowl. Leftovers reheat beautifully for easy lunches, and the flavors get even better the next day.

Servings: 6-8

1 1/2 pounds dried large lima beans, rinsed and picked over

Rinse the dried lima beans under cool running water and pick out any broken beans or debris. No need to soak them ahead for this slow cooker version.

Place the meaty bone-in ham shank or ham hock into the bottom of a large slow cooker (6-quart or larger). Scatter the chopped onion around and on top of the ham.

Add the rinsed lima beans to the slow cooker, spreading them evenly around the ham. Pour in the chicken broth (or water) so that the beans and ham are mostly submerged. If needed, add a bit more liquid just until everything is barely covered.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the lima beans are very tender and creamy and the ham is falling off the bone. Avoid lifting the lid too often so the beans cook evenly and the broth stays hot.

Once the beans are tender, carefully remove the ham shank or hock to a cutting board. Let it cool for a few minutes until it’s comfortable to handle, then pull off the meat, discarding the bone, skin, and any large pieces of fat.

Roughly chop or shred the ham into rustic chunks, then return the meat to the slow cooker. Stir well so the ham is evenly distributed through the thick, savory bean broth.

Taste the beans and broth. If your ham was very salty, you may not need any extra salt at all; if desired, add a small pinch of salt and some black pepper to taste. Stir again, cover, and let the mixture sit on WARM for 10–15 minutes to meld the flavors.

Serve the ham and lima beans hot, ladled straight from the slow cooker, making sure each bowl gets plenty of beans, broth, and big pieces of ham.

If you need to stretch this to feed an extra-large crowd, add up to 1 additional cup of broth or water and another 1/2 pound of dried lima beans, as long as your slow cooker can handle the volume. For a slightly smokier flavor, use a smoked ham hock or smoked ham shank; just remember these can be quite salty, so taste before adding any additional seasoning. If you prefer a creamier, thicker texture, lightly mash a few spoonfuls of beans against the side of the slow cooker and stir them back into the pot. To make this more of a stew, reduce the broth by 1–2 cups; for a soupier bowl, increase the broth by 1–2 cups. For make-ahead prep on a busy weekday, you can chop the onion and rinse the beans the night before; in the morning, simply layer everything in the slow cooker and turn it on before you leave for work. Leftovers freeze well in individual portions for easy future dinners—just cool completely before freezing and reheat gently with a splash of extra broth or water if needed.