Dutch Hot Pot

• 2 pounds pork shoulder, boneless, cubed
• 1/4 cup flour, all-purpose
• 1 tablespoon salt
• 1 teaspoon thyme crumbled
• 1 teaspoon coriander seeds crushed
• 1/4 teaspoon black pepper
• 1 pound beans kidney, canned
• 1 x water boiling
• 4 each potatoes sliced 1/4 inch thin
• 4 each onions sliced
• 8 each carrots chopped in 4 inch pieces
• 2 tablespoons butter or margarine

1. Trim excess fat from pork.
2. Shake cubes, with flour in a plastic bag to coat well.
3. Mix salt, thyme, coriander seeds and pepper in a cup; reserve.
4. Drain liquid from kidney beans into a 2 cup measure; add boiling water to make 1 1/2 cups.
5. 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.
6. Repeat with remaining vegetables, pork and seasoning mixture for a second layer.
7. Pour liquid over; dot with butter or margarine; cover.
8. Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.

pork shoulder, flour, salt, thyme, coriander seeds crushed, black pepper, beans, water, potatoes, onions, carrots, butter

Taken from recipeland.com/recipe/v/dutch-hot-pot-2595 (may not work)