My frugal grandmother survived on this clever trick during hard times. Throw these 3 ingredients in the pot for a deeply savory and filling dinner the whole family will fight over.

This slow cooker 3-ingredient sausage and green beans is the kind of frugal, stick-to-your-ribs supper my grandmother leaned on when money was tight but bellies still needed filling. Out on our little Midwestern farm, she learned to stretch every dollar and every minute, and her clever trick was to lean on three sturdy ingredients that could simmer all afternoon into something deeply savory and comforting. Just kielbasa, green beans, and a bit of broth go into the pot, and by dinnertime you’ve got a hearty, old-fashioned meal that feels like a warm hug and smells like home. It’s the sort of dish the whole family gathers around, “just one more scoop” turning into scraped-clean plates.

Serve this right from the slow cooker with a big spoon for plenty of that savory broth. It’s wonderful ladled over hot mashed potatoes, buttered egg noodles, or plain white rice to soak up the juices. A slice of crusty bread or a biscuit on the side is perfect for dipping. If you like a little freshness, add a simple green salad or sliced tomatoes with salt and pepper. For a true Midwestern table, set out a jar of pickles or pickled beets and let everyone help themselves.

Servings: 4

1 1/2 pounds smoked kielbasa sausage, sliced into 1/2-inch thick rounds

Lay the trimmed green beans in the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they cook up tender in the broth.

Scatter the sliced smoked kielbasa over the green beans, letting some pieces fall down between the beans so every bite gets a bit of sausage flavor.

Pour the chicken broth evenly over the sausage and green beans. The broth doesn’t need to cover everything completely; it will create a light, savory cooking liquid as it simmers.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the green beans are very tender and the sausage is plump and deeply flavored.

Once cooked, give everything a gentle stir so the sausage, beans, and broth mingle together. Taste a green bean and, if you like, season lightly at the table with a pinch of salt and black pepper.

Serve hot, spooning plenty of the smoky, savory broth over each portion. This dish will hold well on the WARM setting if your family is eating in shifts, just like we used to after a long day of chores.

To keep the spirit of my grandmother’s hard-times cooking, the heart of this dish stays the same: sausage, green beans, and a bit of broth. From there, you can nudge it to suit your pantry. If fresh green beans are pricey or out of season, use frozen whole green beans (no need to thaw) or well-drained canned green beans; just shorten the cooking time by an hour so they don’t get too soft. Any fully cooked smoked sausage works in place of kielbasa—Polish sausage, andouille for a little kick, or even smoked turkey sausage if you’re watching fat. If you like a richer broth, stir in a small knob of butter at the end, or if you prefer a stronger flavor, use beef broth instead of chicken. You can also stretch the meal for a bigger family by adding a few halved baby potatoes under the green beans (this technically adds an extra ingredient, but it’s how many farm kitchens made it feed a crowd). Leftovers reheat beautifully in a skillet the next day and are especially good served over fried potatoes or stirred into cooked rice for an easy second-night supper.