Dutch Hot Pot

Ingredients:

2 lb boneless pork shoulder, cubed

1/4 cup flour

1 tbl salt

1 tsp thyme crumbled

1 tsp coriander seeds, crushed

1/4 tsp freshly-ground black pepper

1 can kidney beans - (16 oz)

Boiling water

4 med potatoes sliced 1/4", slices

4 med onions, sliced

8 carrots cut into 4" pieces

2 tbl margarine

Cooking Instructions:

Trim excess fat from pork. Shake cubes with flour in a plastic bag to coat well. Combine salt, thyme, coriander seed and pepper; reserve. Drain liguid from kidney beans into a 2-cup measure; add boiling water to make 1 1/2 cups. Layer vegetables and meat into the crockpot; 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 margarine and cover. Cook on low for 8 hours or high for 4 hours or until meat and vegetables are tender.

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