Pork and Bean Stew

Serves 4 to 6. Recipe is by Julie Kay.

1 (2-pound) pork sirloin tip roast

1 rutabaga, peeled and cut into cubes

2 large onions, chopped

1 tablespoon minced garlic

1 teaspoon black pepper

1 (15.25-ounce) can black beans, undrained

¼ cup Tony Chachere’s gravy mix

1 cup water

1. Put pork roast, rutabaga, onions, garlic, black pepper and black beans into slow cooker.

2. Cook on Low for 4 hours. Drain any accumulated fat.

3. Mix gravy mix and water together and pour over roast mixture.

4. Cook for an additional 2 to 4 hours.

5. Serve over rice of choice.