My aunt kept this poor man recipe secret for 40 years. One bite and you will understand why she made it every single week

This slow cooker 4-ingredient pork belly and white beans is the kind of poor man recipe that quietly kept families fed and happy through hard times. My aunt made a pot of this nearly every week during the lean years, stretching a small piece of fatty pork and a bag of beans into something that felt like a feast. It’s simple, cozy, and uses pantry staples, but the long, slow cooking turns it into a rich, silky pot of beans with meltingly tender pork belly on top. If you’re looking for a no-fuss, budget-friendly meal that tastes like it’s been in the family for generations, this is it.

Serve this straight from the slow cooker with plenty of crusty bread or cornbread to soak up the silky bean broth. A simple green side salad or steamed greens (like cabbage, kale, or green beans) helps balance the richness of the pork belly. For kids, offer it with buttered noodles or rice underneath the beans. A splash of vinegar or squeeze of lemon at the table can brighten the flavors for adults, and a little hot sauce on the side never hurts if your crew likes a bit of heat.

Servings: 4-6

1 pound dry white beans (navy beans or great northern), picked over and rinsed

Sort through the dry white beans, discarding any broken beans or small stones. Rinse the beans well under cool running water and drain.

Place the rinsed beans in the bottom of a large slow cooker (5- to 6-quart works well). Scatter the chopped onion evenly over the beans.

Nestle the pork belly slices or strips on top of the beans in a single layer as much as possible. It’s fine if they overlap a bit; you just want most of the fat side facing up so it can render down over the beans.

Sprinkle the salt evenly over everything. Pour in enough cool water to just cover the beans, leaving the tops of the pork belly slices peeking out slightly. This helps them develop some browned, crispy edges while the rest of the meat stays tender.

Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beans are creamy and tender and the pork belly is very soft with some browned, crispy edges.

About halfway through cooking, gently press the pork belly down into the beans with a spoon if needed so the rendered fat can mingle with the broth. Do not stir too aggressively; you want to keep the pork slices mostly intact.

When the beans are tender and the pork belly is meltingly soft, taste the broth and beans. Add a little more salt if needed. If the liquid seems too thin, remove the lid and cook on HIGH for another 20 to 30 minutes to reduce slightly. If it’s too thick, stir in a splash of hot water until you reach a silky, stew-like consistency.

To serve, spoon the creamy white beans and their rich broth into bowls, then lay a slice or two of pork belly on top of each portion. Ladle a bit of the golden, rendered fat and juices over the pork so it glistens. Serve hot, straight from the slow cooker.

To keep this close to its depression era roots, the base recipe stays at four ingredients, but you can still make small changes to suit your family. For extra flavor without complicating things, toss in 2 to 3 smashed garlic cloves or a bay leaf if you have them on hand (just remember to remove the bay leaf before serving). If your crew likes a smokier taste, you can lightly brown the pork belly in a skillet first, then add it to the slow cooker—this step isn’t necessary, but it adds a bit more color and flavor. For picky eaters, shred or chop the cooked pork belly into bite-size pieces and stir it gently into the beans so every spoonful has a little meat. If you need to stretch the meal further, serve the beans and pork over rice, mashed potatoes, or buttered noodles. You can also stir in a handful of chopped greens (like spinach or kale) during the last 20 minutes of cooking for a bit of color and nutrition. For food safety, always start with fresh, unspoiled pork belly and dry beans that are within their best-by date. Do not cook this on the WARM setting; use LOW or HIGH only, so the pork passes through the food danger zone (40°F–140°F) quickly enough. Make sure the beans are fully cooked and soft all the way through before serving, as undercooked beans can be hard to digest. Cool leftovers promptly and refrigerate within 2 hours; they’ll keep safely for up to 3 to 4 days. Reheat thoroughly until steaming hot before eating, and discard if there is any off smell or slimy texture.