Dutch Hot Pot
2 pounds boneless pork shoulder, cubed
1/4 cup flour
1 tablespoon salt
1 teaspoon thyme, crumbled
1 teaspoon coriander seeds, crushed
1/4 teaspoon pepper
1 pound canned kidney beans
4 medium potatoes, 1/4" slices
4 medium onions, sliced
8 carrots, cut into 4" pieces
2 tablespoons margarine
Trim excess fat from pork. Shake cubes, part at a time, with flour
in a plastic bag to coat well.
Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
Drain liquid from kidney beans into a 2 cup measure; add boiling
water to make 1-1/2 cups.
Layer vegetables and meat into a slow cooker this way; Half each
of potatoes, onions, pork, kidney beans and carrots, sprinkling
each layer lightly with seasoning mixture. Repeat with remaining
vegetables, pork and seasoning mixture for a second layer.
Pour liquid over; dot with butter or margarine; cover. Cook on
low for 8 hours or on high for 4 hours, or until meat and vegetables