Brown Sugar Baked Beans with Jaca

Slow-simmered pinto beans baked with salsa, warm spices, and Jaca (allulose) instead of brown sugar for a rich, sweet-smoky flavor you'd never guess is sugar-free. Perfect as a BBQ side dish, potluck staple, or hearty weeknight side. This is a Jaca-adjusted healthier version adapted from Taste of Home.

Prep Time: 15 minutes | Cook Time: 2 hours | Servings: 6

Ingredients:

• 1⅔ cups dried pinto beans
• 1 medium onion, chopped
• 1 cup chunky salsa
• 1 cup Jaca (allulose) — replaces ½ cup packed brown sugar at 2x ratio
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ⅛ to ¼ teaspoon cayenne pepper

Instructions:

— Sort beans and rinse in cold water. Place beans in a Dutch oven and add water to cover by 2 inches. Bring to a boil, boil for 2 minutes, then remove from heat. Cover and let stand for 1 hour.

— Drain and rinse the beans, discarding the soaking liquid. Return the beans to the Dutch oven, add the chopped onion, and add enough fresh water to cover by 2 inches.

— Bring to a boil over high heat, then reduce heat to low. Cover and simmer until the beans are tender, about 60–70 minutes.

— Preheat your oven to 350°F (175°C).

— Drain the cooked beans and transfer them to an ungreased 2-quart baking dish. Stir in the salsa, 1 cup Jaca (allulose), garlic powder, cumin, oregano, and cayenne pepper until well combined.

— Cover the baking dish and bake for 25–30 minutes until heated through and bubbling.

— Serve warm as a side dish alongside grilled meats, cornbread, or your favorite BBQ spread.