I've been lucky to have a lot of wonderful people in my life. The bonus is when they also happen to be wonderful cooks. This is the case with my Aunt Thelma. Affectionately known as 'Grandma #3', Aunt Thelma is my mom's best friend's mom. Have I lost you yet?
Growing up I have a lot of great memories of time spent with Aunt Thelma. My brother and I would go to her house and she'd paint my nails, let us do endless arts & crafts, and, of course, feed us amazing food. From pasta fagioli to caramelitas, Aunt Thelma served up a variety of tasty treats, but one thing was always consistent - everything tasted amazing.
We spent this past Christmas in Pittsburgh and I was reintroduced to a Thelma classic: bean casserole. It was so yummy that I had to get the recipe and share it with you:
- 2 cans of baked beans
- 2 cans of green beans (drained)
- 1 can of kidney beans
- 1 can of lima beans (drained)
- 6 oz. can of tomato paste (plus one can of water)
- 1 cup of brown sugar
- 8 slices of bacon
- 1 diced onion
1. Brown the bacon and onion together.
2. Mix tomato paste, water and sugar together before mixing with the beans.
3. Combine all ingredients in a 9x13 baking dish and bake for one hour @ 350 degrees.
This recipe makes a ton, so it's a perfect dish for a picnic or potluck. Enjoy!
Up next - a recap of our amazing road trip.
