Dad's Special: Just 4 ingredients. Get an incredibly filling dinner in no time

My kids always called this “Dad’s Special” because it’s what their father would throw together when money was tight and everyone was hungry. Just four ingredients, into the slow cooker, and by suppertime you’ve got a big pot of creamy pinto beans ready to spoon over hot rice. This is the kind of stick-to-your-ribs, farm-style food I grew up on in the rural Midwest—simple, filling, and comforting, without a lot of fuss or fancy ingredients.

Spoon the tender pinto beans and their rich, savory broth over a generous bed of plain steamed white rice, just like in the picture. Add a side of whatever you have handy—maybe a simple green salad, sliced fresh tomatoes, or a handful of pickles for something crisp. A pan of cornbread, a couple slices of buttered toast, or even saltine crackers fit right in. If you like a little kick, set out hot sauce or black pepper at the table so everyone can season their own bowl.

Servings: 6

2 cups dried pinto beans, rinsed and picked over

Rinse the dried pinto beans under cool running water and pick out any broken beans or small stones.

Place the rinsed beans in the slow cooker and pour in the water. Stir in the salt.

Cover and cook on HIGH for 5 to 6 hours, or on LOW for 8 to 9 hours, until the beans are very tender and the liquid has turned into a thick, savory broth. Do not drain; you want that broth for serving.

About 30 minutes before you’re ready to eat, cook the white rice according to the package directions so it’s hot and fluffy when the beans are done.

To serve, mound a scoop of hot steamed rice onto each plate and ladle the soft, creamy pinto beans and plenty of their broth over the top, letting the juices pool around the edges.

Taste your own bowl and add a little extra salt or pepper at the table if you like. Let everyone help themselves to seconds—this is meant to be a hearty, filling dinner.

If you’d like a little more flavor while still keeping it simple, you can swap half of the water for low-sodium chicken or vegetable broth, though that will technically add an ingredient. For a creamier texture, lightly mash a few of the beans against the side of the slow cooker with a spoon during the last 30 minutes of cooking and stir them back in. If your beans seem too thick at the end, stir in a splash of hot water; if they’re too thin, take the lid off for the last 20 to 30 minutes on HIGH so some liquid can cook off. You can also use brown rice instead of white—just start it a bit earlier since it takes longer to cook. Leftover beans and rice keep well in the refrigerator for several days; the beans will thicken as they chill, so add a spoonful of water when reheating to bring back that nice, saucy consistency.