I remember my aunts making this, and I thought it was a thing of the past. But guess what? I found it, and it’s even more delicious!

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.

Stir in the black soybeans, diced tomatoes, barbecue sauce, Worcestershire sauce, apple cider vinegar, mustard, smoked paprika, salt, and pepper.

Transfer the mixture to a baking dish and bake in the preheated oven for 30 minutes, or until bubbly and heated through.

Serve hot, and enjoy the comforting flavors of this low-carb version of a classic dish.

For a vegetarian version, omit the ground beef and add more vegetables like bell peppers or zucchini. You can also experiment with different types of beans, such as kidney beans or pinto beans, but keep in mind that this may increase the carb content. For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper. If you prefer a sweeter flavor, consider adding a tablespoon of sugar-free maple syrup.