Pork & Bean Casserole

This is potluck food at its most reliable. Two cans of pork-and-beans, a handful of pantry staples, and a slow cooker do all the work. Six hours on low turns a basic can of beans into a sticky, smoky, cheese-topped casserole that’ll make you forget you barely did anything.

The balance here is what makes it work. Brown sugar and Worcestershire sauce swing sweet and savory; white vinegar and yellow mustard keep it from tipping into too-sweet territory; chili powder layers on warmth without turning it spicy.

Using one can with liquid and one drained gives the casserole the right consistency. All liquid and it’s too soupy; both drained and it dries out during the long cook. Don’t shortcut this; the ratio matters.

Crumbled bacon goes on top rather than stirred in so it stays distinct. Some pieces will sink as the casserole bubbles; the rest crust up against the lid for a savory top layer you can see at the table.

Pro Tips

• Use sharp or extra-sharp cheddar; mild cheese gets lost in the bean mixture.
• Fry bacon extra-crisp; it softens during the long cook and plain-crisp ends up chewy.
• Lightly grease the crock even if it’s nonstick; the sugar-heavy sauce caramelizes hard on the sides.
• Let the casserole rest 10 minutes with the lid off before serving so it thickens up.

Variations

• Add a pound of browned ground beef or Italian sausage for a heartier main dish.
• Stir in a chopped green bell pepper for extra color and crunch.
• Top with sliced hot dogs for an old-school cowboy beans feel.