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The Complete Guide to Sugar Alternatives: Everything You Need to Know →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 would never guess is sugar-free. Perfect as a BBQ side dish, potluck staple, or hearty weeknight side. Adapted from Taste of Home.
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
Sweetener Used
1 cup Jaca (allulose) Allulose
Replaces: ½ cup packed brown sugar
Instructions
- 1
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.
- 2
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.
- 3
Bring to a boil over high heat, then reduce heat to low. Cover and simmer until the beans are tender, about 60–70 minutes.
- 4
Preheat your oven to 350°F (175°C).
- 5
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.
- 6
Cover the baking dish and bake for 25–30 minutes until heated through and bubbling.
- 7
Serve warm as a side dish alongside grilled meats, cornbread, or your favorite BBQ spread.
Pro Tips
- Jaca (allulose) melts right into the sauce and caramelizes just like brown sugar, giving you that sticky-sweet baked-bean flavor without the blood-sugar spike.
- For a smokier kick, stir in a tablespoon of smoked paprika or a few drops of liquid smoke with the spices.
- Swap pinto beans for navy beans or Great Northern beans if you prefer a creamier texture.
- These beans taste even better the next day after the flavors have had time to meld. Store covered in the fridge for up to 4 days.
- Top with crumbled bacon or a drizzle of hot sauce for an extra savory finish.