Dutch Hot Pot

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Ingredients:

• 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 black pepper
• 1 can (15 ounces) kidney beans, red or white
• 4 medium potatoes sliced into 1/4" slices
• 4 medium onions sliced
• 6 carrots cut into 4" pieces
• 2 tablespoons butter

Preparation:

Trim visible fat from pork. Toss the pork cubes with flour to coat well. Combine salt, thyme, crushed coriander seed and pepper; reserve. Drain liguid from beans into a 2 measure cup; add boiling water to make 1-1/2-cups. Layer vegetables and meat into the slow cooker: half each 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 margarin and cover. Cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.

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