*  Exported from  MasterCook  *

                              Dutch Hot Pot

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Boneless pork shoulder -- cube
     1/4  cup           Flour
   1      tablespoon    Salt
   1      teaspoon      Thyme -- crumbled
   1      teaspoon      Coriander seeds -- crushed
     1/4  teaspoon      Pepper
   1      pound         Kidney beans (canned)
                        Boiling water
   4      medium        Potatoes -- 1/4" slices
   4      medium        Onions -- sliced
   8                    Carrots -- 4 " pcs
   2      tablespoons   Margarine

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




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