My dad grew up on this exact meal in rural Kentucky. Four cheap ingredients that somehow taste like a complete Sunday dinner.

This slow cooker 4-ingredient poor man’s potato and green bean pot is the kind of meal that quietly anchors a weeknight. It’s based on the simple, filling food many families in rural Kentucky leaned on for years: potatoes, green beans, a little onion, and a salty, savory hit from ham. Four inexpensive ingredients go into the slow cooker and emerge tasting like a full Sunday dinner—soft, brothy potatoes, tender green beans, and bits of ham and onion that perfume everything. It’s humble, comforting, and deeply practical, especially when you want something that feels homey without a lot of fuss.

Ladle this potato and green bean pot into wide bowls so the light broth can pool around the vegetables. It’s lovely with sliced white sandwich bread or cornbread to soak up the juices, which is very much in the spirit of how it would be served in rural Kentucky. Add a simple sliced tomato and cucumber salad or a dish of coleslaw for a bit of freshness alongside the soft, stewed vegetables. If you’d like more protein without complicating the recipe, offer hard-boiled eggs or a few extra slices of country ham on the side. Sweet tea or iced black tea fits right in with the traditional feel of the meal.

Servings: 4

2 pounds russet or Yukon Gold potatoes, peeled and cut into thick wedges

Layer the potatoes in the bottom of a 4- to 6-quart slow cooker. Arrange the thick wedges in an even layer so they cook at the same rate and stay mostly submerged in the broth.

Scatter the sliced onion evenly over the potatoes. The onion will soften and melt into the cooking liquid, giving the broth a gentle sweetness that balances the saltiness of the ham.

Add the green beans on top of the onions. If using fresh beans, trim the ends and cut them into 2-inch pieces; if using frozen, there’s no need to thaw—just break up any large clumps before adding.

Nestle the ham pieces or ham hock chunks over the vegetables. Try to distribute them throughout the pot so every scoop later will have some ham and its smoky, salty flavor.

Pour in the water, then sprinkle the salt and pepper over the top. The liquid should just come up around the vegetables but doesn’t need to cover them completely; the potatoes and beans will release additional moisture as they cook.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the potatoes are very tender, the green beans are soft, and the ham has flavored the broth. Avoid lifting the lid frequently, as that releases heat and can lengthen the cooking time.

When the cooking time is up, gently stir from the bottom with a wide spoon to mix the potatoes, beans, onion, and ham without breaking the potatoes down too much. Taste the broth and add a bit more salt and pepper if needed, keeping in mind that country ham is naturally quite salty.

Serve the potato and green bean pot hot, spooning plenty of the light savory broth into each bowl along with the soft potatoes, tender green beans, and bits of onion and ham.

To stay true to the four-ingredient spirit, think of the potatoes, green beans, onion, and ham as your base, and everything else as optional fine-tuning. If you don’t have country ham, you can use smoked ham hocks, leftover baked ham, or even thick-cut bacon; just keep an eye on the salt level and season at the end. For a slightly richer broth, you can swap 1 cup of the water for low-sodium chicken broth, but it’s not necessary—the ham and onion already build good flavor. If you prefer your potatoes to hold their shape more firmly, choose Yukon Golds and cut them into larger chunks. For a bit of color and sweetness, you can tuck in a sliced carrot or two along with the onions, though that edges beyond the bare-bones, poor man’s version. Food safety tips: Use clean hands and utensils when handling the ham and vegetables, and wash cutting boards thoroughly after cutting meat. Keep ingredients refrigerated until you’re ready to load the slow cooker. If you’re using frozen green beans, add them directly from the freezer; do not leave them out at room temperature for long. Once cooked, cool leftovers promptly and refrigerate within 2 hours; reheat the pot gently on the stovetop or in the microwave until steaming hot before serving. Discard any leftovers that have been left at room temperature for more than 2 hours.